Wednesday, 8 July 2015

Scrambled eggs on toast

Scrambled eggs on  toast
Ingredients
6 eggs
1 cup of milk
Salt to taste
1/2 tsp pepper powder
4 tbsp spring onion chopped
3 tbsp capsicum chopped
1 small onion chopped
1 green chilli chopped
2 tbsp butter
12 pieces of slice bread cut in to round circles
3 cheese slices cut into small pieces
Canned Olives chopped
Method
Take a pan and add 1 tsp of butter. Add all the chopped vegetables except spring onions. Saute for some time. Lower the flame. Add a cup of milk and add salt and pepper. Add eggs one by one and start whisking. Leave it for some time and as the eggs begins to set. Stir it. The eggs will begin to scramble. Take it off the gas and keep it aside. Take the slice breads and with the ring cutter cut the bread in to round circles. Toast the breads either in a toaster or on a flat pan. Apply butter on the toasted  bread circles. Put the scramble eggs on top of the bread. To garnish sprinkle some chopped spring onions. Add a small piece of sliced cheese and chopped olives. You can also sprinkle some oregano seasonings from top.