Sweet Talk Recipes

Breakfast

Herbed Eggs on Tomato

Ingredients (2 servings)

2 eggs

2 egg whites

¼ green pepper or 2 spring onions, chopped

½ teaspoon garlic flakes

½ teaspoon mixed herbs

4 teaspoons chutney, preferably lite

1 tomato, sliced

2 slices bread, toasted

30 g lower fat cheese, grated

pinch of salt

freshly ground black pepper

How to make it

Break the whole eggs, each into a separate dessert bowl, and break the yolks. Add the egg whites and stir slightly.
Add the green pepper (or spring onions), garlic and herbs and microwave each bowl on high for one to one and a half minutes, depending on the power of your microwave.
Stir slightly and top with the chutney and tomato slices.
Microwave each bowl for another 40 seconds on high.
Invert each of the cooked eggs onto a slice of toast and top with the grated cheese (the cooked tomato will now be on the toast with the egg on top of it).
Microwave each plate on high for 10 –15 seconds to melt the cheese.
Season lightly with the salt and freshly ground black pepper.
Serve as breakfast for two.

When microwaving eggs, remember to break the egg yolks to prevent them exploding.

The nutritional values stated below include one slice of bread.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).