Strength Kitchen

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Tuscan Scrambled Eggs

These Mediterranean Sun-Dried Tomato Scrambled Eggs are a vibrant, savoury breakfast packed with rich tomato flavour and soft, creamy eggs. Inspired by classic Italian and coastal Mediterranean breakfasts, this quick easy healthy recipe comes together in minutes and delivers a satisfying high-protein start to the day. Serve on toasted sourdough for a wholesome meal at home.

Prep

2 mins

Cook

5 mins

Total

7 mins

( Serves Size: 1 )

M I

2	Large eggs
4	Sun-dried tomatoes
1 tsp	Olive oil
1 tbsp	Chives
1 tbsp	Grated parmesan cheese
1 slice	Sourdough
To taste	Salt
To taste	Ground pepper

Step 1

Finely chop the chives and sun-dried tomatoes.

Step 2

Warm the olive oil in a frying pan over medium heat. Add the tomatoes and cook for 2–3 minutes until they soften and turn fragrant.

Step 3

Whisk the eggs in a small jug or bowl with salt and pepper.

Step 4

Turn the heat down to low, pour in the eggs and gently scramble, stirring slowly for soft, creamy curds.

Step 5

Toast the sourdough. Spoon the scrambled eggs over the toast and top with chives and parmesan. Add a handful of rocket on the side if you like.

Recipe Notes

The key to getting creamy scrambled eggs is low, gentle heat. Sun-dried tomatoes packed in olive oil add the most flavour and allow the eggs to pick up their rich, savoury notes.

Cooking Tips

Add a splash of milk, cream or even ricotta to the eggs before whisking for an extra silky texture. For a stronger Mediterranean flavour, sprinkle over a pinch of dried oregano or basil before serving.

Storage Instructions

This dish is best enjoyed fresh, but if needed you can cool the eggs quickly and store them in an airtight container in the fridge for up to one day. Reheat on very low heat to maintain softness.