Scrambled Eggs On Toast with Prunes Recipe

Scrambled Eggs On Toast with Prunes Recipe
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. Give this scrambled eggs on toast with prunes recipe a try.
Serving Size: 4
Calories: 430
Carbohydrates: 34g
Protein: 22g
Fat: 8g
Fiber: 5g
Sugar: 14g
Ingredients
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1/3 cup sliced black olives
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4 tomatoes, diced
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2 tbsp canola oil
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2/3 cup Sunsweet Prunes
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Salt & pepper to taste
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8 eggs
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¾ cup grated Gouda cheese, semi-mature
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4 slices artisan bread, cut 1-inch thick
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1 tbsp chopped parsley
Instructions
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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