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April 12, 2013

Eggs in the morning

For those of you who like big breakfasts at the weekend this is a perfect recipe for a day in which you do nothing or absolutely everything.  There is something about scrambled eggs which gets me excited.  I was delighted when I found this recipe.  It does take a bit of time to prepare because of all the chopping but it is well worth it.  Especially when served with butter on toast.

This recipe was adapted from Helen Atiken’s The Really Useful Ultimate Student Vegetarian Cook Book (Murdoch Books, 2008).

Piperade small


1 tbsp sunflower oil, 1 onion (chopped), 1 clove garlic (crushed), 1 small green pepper (chopped into small pieces), 1 tsp tomato ketchup, salt and pepper, 4 eggs, basil leaves, butter and toast to serve.


1. Heat the sunflower oil in a saucepan over a medium heat.
2. Add the onion and garlic and fry until the onion is soft.
3. Add the pepper and beat the eggs in a small bowl in the meantime.
4. Add the eggs to the vegetables.
5. Keep stirring and add the ketchup, salt and pepper and basil leaves.
6. When the scrambled eggs have cooked serve with buttered toast.


From → Breakfasts, Snacks

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