Category : Breakfast
Author : Mary
Hits : 4078
Date : 14/02/2005
Sunflower oil1/2 tsp ready prepared garlic from a tube1 tsp ready prepared ginger from a tube2 spring onions, finely sliced (reserving a few slices)1/2 red chilli, deseeded and finely chopped1 tomato, diced4 medium Lion Quality eggs, beatenSalt and pepper
Add 1/2 tsp sunflower oil to a saucepan and add all the ingredients except the eggs and seasoning and cook over a high heat until lightly softened. Reduce the heat to medium and add the eggs. Stir continuously until softly scrambled. Season to taste, and spoon onto toasted wholemeal muffins. Sprinkle with a few reserved pieces of spring onion and serve immediately.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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