Scrambled Eggs On Toast with Prunes

Apart from coffee and toast, there’s one thing you definitely need on the breakfast table, and that’s scrambled eggs. Together with our secret ingredient – prunes, it guarantees a power packed start to the day.

Prep Time 15 minutes

Cook Time 30 minutes

Serving Size: 4

Calories: 430

Carbohydrates: 34g

Protein: 22g

Fat: 8g

Fiber: 5g

Sugar: 14g

1/3 cup sliced black olives
4 tomatoes, diced
2 tbsp canola oil
2/3 cup Sunsweet Prunes
Salt & pepper to taste
8 eggs
¾ cup grated Gouda cheese, semi-mature
4 slices artisan bread, cut 1-inch thick
1 tbsp chopped parsley

Heat 1 tbsp oil in skillet set over medium-high heat and cook for 1 to 2 minutes or until softened. Add the prunes and cook for 2-3 minutes while stirring occasionally.

Stir in the olives, and season with salt and pepper. Set aside.

Beat the eggs and mix in the Gouda cheese. Heat the remaining oil in non-stick skillet set over medium heat, pour in the beaten egg and, using a wooden spoon, keep pushing the mixture as it begins to set into the centre of the pan from all sides until it has completely set.

Toast the bread slices and serve topped with the scrambled eggs and tomato mixture. Garnish with chopped parsley.

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