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Scrambled Egg on Rye

Taken From The Super Fast Food Book

Scrambled Egg on Rye Overall rating: ☆☆☆☆☆ 0 based on 0 reviews
5 1
I LOVE eggs, there I said it; it's now out in the open! Eggs are also the cheapest of all superfoods and you won't have to go to an obscure shop in the back streets of Notting Hill to get hold of them! The Super-Charged Scrambled Eggs are my staple on a Sunday morning and I hope they find a place in your world too. Bursting with flavour, loaded with macro and micronutrients and incredibly filling, this breakfast hits just about every button.


  • 6 Large Eggs (Free-range & organic)
  • 2 Stalks Spring Onions
  • 2 – 3cm of Lemon
  • 1/4 Yellow Bell Pepper
  • 2 – 3cm Cucumber
  • 3 Medium Tomatoes
  • 1 Small handful of Fresh Dill
  • 1/2 tablespoon of Olive Oil
  • 2 Large or 4 Small Slices of Rye Bread
  • 1 Generous pinch of Ground Black Pepper
  • 1 Pinch Himalayan Rock Salt
  • A couple of Knobs of Butter


Crack the eggs into a bowl and whisk. Remove the outer layer and ends from the spring onions and thinly slice diagonally. Chop the tomatoes into small cubes. Remove any hard stalks from the dill and finely chop.

Put the oil into a frying pan and warm over a medium to high heat. Add the spring onion and tomatoes and cook for 3 minutes, stirring occasionally. Whilst the mixture is cooking, toast the rye bread. Reduce to a medium heat, add the egg, dill and seasoning and allow to cook for 2 - 3 minutes, stirring constantly until the eggs are almost cooked. Remove from the heat and continue to stir, as the eggs will continue to cook. Most of the moisture should have disappeared, but the mixture should still be lovely and moist.

Butter the toasted rye bread and cover wit the gorgeous scrambled egg

FIND ME IN THE Super Fast Food Book

Jason Vale’s first ever whole food cookbook and app! The perfect follow-on from any of Jason’s juice plans with recipes for vegans, vegetarians & pescatarians.



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