Scrambled Eggs


  • 2 eggs (large)
  • 1 pinch salt
  • 1 pinch pepper
  • dried basil (optional)
  • 1 tsp butter
  • OR 1 tsp margarine
  • wholegrain bread (optional)


  • Crack your eggs into a bowl & add a pinch of salt and pepper and basil if using. Beat the mix well with a fork.
  • Put a small pan over a low heat & add a teaspoon of butter or margarine to the pan. Melt it slowly.
  • Pour the eggs into the pan & stir them slowly using a wooden spoon or spatula.
  • While you are doing this, place some bread on to toast.
  • Your eggs are done when they still look silky and slightly runny and underdone, as the heat will continue to cook the eggs to perfection (even after you have served them!)
  • Butter your toast and top with the eggs – tuck in!

FODMAP adaptable:
Choose a low FODMAP bread (e.g spelt sourdough, gluten free).