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Scrambled Eggs with Chimichurri

Scrambled Eggs with Chimichurri on Sourdough

Details

Serves: 2

Number of ingredients: 12

To prep: 2 hours

To cook: 5 minutes

Difficulty: Easy

Nutrition per serving

  • Kilojoules: 1969

  • Calories: 469

  • Protein: 30g

  • Fat: 36.3g

  • Saturated Fat: 6.6g

  • Carbohydrates: 15.04g

  • Carbohydrates per 100g: 7.6g

  • Fiber : 6.9g

  • Sodium: 630mg

  • Potassium: 666mg

Ingredients

4 large eggs 

Pinch of salt

1 Tablespoon Greek yoghurt, reduced fat  

1 handful of finely chopped spinach  

1 tsp extra virgin olive oil   

2 slices sourdough bread, toasted 

2 serves of chimichurri

Chimichurri 

½ cup extra virgin olive oil 

2 tbsp red wine vinegar

3 large cloves garlic, crushed  

½ cup parsley, finely chopped

1 tsp dried oregano

1 tsp salt

1/4 tsp pepper to taste 

1 small red chilli, finely chopped (or about 0.5 Tbsp dried red chili flakes) 

Method

  1. Make a batch of chimichurri (see recipe below).
  2. In a medium bowl, add eggs, yoghurt and salt. Using a whisk or fork, whisk lightly until combined.   
  3. Add spinach and mix until combined.  
  4. Brush olive oil in a non-stick fry pan over a low heat. 
  5. Pour in egg mixture and stir gently until the eggs start to seat and become a creamy consistency. 
  6. Top each slice of toast with scrambled egg and drizzle with chimichurri.  

Chimichurri

  1. Combine all ingredients in a bowl.  
  2. Cover and let mixture sit for at least 2 hours for flavours to develop. 
  3. Serve over seared meat, vegetables or even your morning eggs! 

Serves 6.