Greek Scramble

By the beard of Zeus! Bored of plain old scrambled eggs on toast for breakfast? Spice things up with this delicious, Greek salad-inspired version: softly scrambled eggs with all the fresh, zingy salad ingredients we know and love. This is a dreamy combo full of goodness. Perfect fuel to start the day.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sliced red onion into a small bowl and cover with cold water - this takes away the intense raw flavour.

Step 2

In a small bowl, crack in the eggs and pour in the milk and whisk well with a fork to combine. Season generously.

Step 3

Add 1 tablespoon of oil to a non-stick frying pan and pour in the egg mixture. Cook over a low heat, stirring regularly with a silicone spatula and scraping up the egg from the bottom and edges until you can see no more runny egg. Turn off the heat and set aside.

Step 4

Pop the sourdough in the toaster for 2 minutes.

Step 5

Drain the onion and arrange over the other chopped vegetables and the feta on a plate. Serve with the toasted sourdough and scrambled eggs and sprinkle the oregano sprigs over the whole lot.