Scrambled eggs with feta and spinach
Serves: 2 (can be halved)
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Scrambled eggs with feta and spinach
Serves: 2 (can be halved)
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
521Kcal
Fat
28gr
Saturates
9gr
Carbs
34gr
Sugars
7gr
Fibre
7gr
Protein
30gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tsp butter
- 4 spring onions, sliced
- 10 cherry tomatoes, halved
- 4 medium eggs
- 1 tbsp milk
- 1 tbsp chives, snipped (optional)
- 4 slices seeded bread (we like Vogel’s soya and linseed)
- 50g baby leaf spinach
- 50g vegetarian feta, crumbled
- 1 tbsp seed mix
Step by step
- Heat the butter in a medium nonstick saucepan. Add the spring onions and tomatoes and cook for 2 minutes over a medium heat or until softened. Meanwhile, lightly beat the eggs with the milk and seasoning in a bowl; add the chives, if using.
- Put the bread on to toast, then tip the eggs into the pan. Cook for 3-4 minutes over a low heat, stirring occasionally, until set but still creamy. Remember they will carry on cooking from the heat of the pan.
- Pile the spinach onto the toast and spoon the scrambled eggs on top. Scatter with the feta and seeds and drizzle with sriracha sauce, if using.
