Ingredients

• 8 large free-range eggs
• 4 slices sourdough bread
• 1 small zucchini, finely chopped
• 1 medium tomato, diced and de-seeded
• ½ red capsicum, finely chopped
• 2 small spring onion, finely sliced
• 2 tbsp sour cream
• 1 tbsp olive oil
• ½ tsp Celtic sea salt
• Cracked black pepper to taste

• Yoghurt Mix

• ½ cup - 120g full-fat Greek yoghurt
• 1-2 tsp lemon juice
• 1 handful chopped fresh parsley
• Pinch of salt

• Toppings

• 2 tsp mixed seeds (pumpkin, sesame, sunflower)
• Drizzle of olive oil
• Optional: Micro herbs - pinch of chilli flakes

Steps

• Step 1

  In a small bowl, mix Greek yoghurt, lemon juice, chopped parsley and a pinch of salt. Set aside

• Step 2

  In a large non stick frying pan over medium heat, heat olive oil. Add the chopped zucchini, capsicum, tomato and spring onion. Sauté for 2 to 3 minutes until just softened.

• Step 3

  Toast sourdough slices until golden and crisp

• Step 4

  Spread the Greek yoghurt mix over each slice of toast

• Step 5

  In a bowl, whisk eggs with sour cream, salt and pepper

• Step 6

  Reduce pan heat to low and pour egg mixture into the frying pan with the vegetables. Stir gently with a soft spatula until just set but still soft and creamy.

• Step 7

  Spoon the scrambled egg and vegetable mix over the yoghurt

  Sprinkle with mixed seeds, drizzle with olive oil and add optional micro herbs and chilli flakes if you like heat.

• Step 8

  Serve hot and enjoy with a cup of strong coffee or tea

Little Tips

Mix your eggs gently and cook on low heat to keep them creamy and soft.

Toast the sourdough just before serving so it stays crisp under the toppings.