Scrambled Eggs & Bagel

Name: Scrambled Eggs & Bagel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2

These Leiths Scrambled Eggs are the school's own signature version – eggs cooked low and slow until soft, creamy and buttery, spooned over a toasted bagel and finished with a scatter of fresh chives. Children practise cooking eggs gently and patiently, stirring and lifting them into large, tender flakes until they're just set. Egg, milk, butter and a wheat bagel bring several of the most common allergens together on one plate, making this a ready prompt to talk about allergies and intolerances – which foods affect people, and why the allergen information on labels matters.

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Ingredients

egg 3 (beaten)
milk 30 ml
fresh chives 5 g (chopped)
butter 30 g
bagel 1 (halved)
salt pinch

Method

Prep

Break the eggs into a jug and beat well with a fork to break up the yolks and whites. Add the milk and beat again.
Using a pair of scissors, snip the fresh chives into the egg mixture and give it another stir with the fork. Snip a few extra chives into a small dish to scatter over the cooked egg at the end.

Cook the eggs & bagel

Melt the butter in a saucepan over a medium heat, then add the beaten egg.
Carefully stir the egg with a wooden spoon, lifting the cooked egg from the bottom of the pan in large flakes. You may need to adjust the heat a little; the cooking should be very gentle.
Halve and toast the bagel (you can also have it on toast).
Once the egg is just set and cooked, remove the pan from the heat; mix in the pinch of salt then spoon onto the bagel (or toast).
Scatter the snipped fresh chives over the top of the eggs. Eat and enjoy!

Scrambled Eggs & Bagel

Add to your supermarket basket....

Ingredients

Method

Prep

Cook the eggs & bagel

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