Scrambled egg on toast with grilled tomato and mushrooms


Get your morning off to a great start with this delicious and nutritious breakfast! Eggs are a great source of protein and the tomato and mushroom count as two of your 5-a-day! A quick and easy recipe that will ensure you get a good breakfast even during the morning rush!

Ingredients (Serves 1)

For the toast and sides
  • 1 medium tomato, halved
  • 6 button mushrooms
For the scrambled egg
  • 2 medium free-range eggs
  • 4 dessertspoons of semi-skimmed milk
  • Black pepper, to taste
  • 1 teaspoon of vegetable oil
Serve with
  • 1 slice of whole meal toast
  • 1 teaspoon of low-fat spread
  • 1 small glass of unsweetened orange juice (125ml / 4½fl oz.)

What you will need

  • Mixing bowl
  • Saucepan
  • Whisk


  1. Preheat your grill to medium, lining the grill pan with tin foil.
  2. Place the tomatoes and mushrooms under the grill and gently cook.
  3. Next start your scrambled egg by mixing the eggs, milk and pepper together in a jug, bowl or mug.
  4. Heat the oil in a small non-stick saucepan and when hot add the egg mixture. At this point, start to toast your bread.
  5. Stir the egg continuously, until the egg is scrambled and cooked as you like it.
  6. When everything is ready, sever together adding a teaspoon of spread to the toast.
Serving suggestions

Serve with a slice of wholemeal toast, low-fat spread and a glass of orange juice.

Useful resources

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