WW recipes: Breakfast bruschetta

This speedy scrambled egg toast topper is ready in minutes.

breakfast bruschetta
PersonalPoints 4-7
Prep 10 mins

Cook 10 mins
Serves 4

1 teaspoon olive oil
1 red pepper, deseeded and thinly sliced
1⁄2 onion, thinly sliced
1 carrot, grated or chopped
1 garlic clove, crushed
5 large eggs, lightly beaten
4 x 50g slices sourdough, toasted

  1. Heat the oil in a nonstick frying pan over a medium heat and cook the pepper, onion, carrot and garlic for 5 minutes, stirring often, until the vegetables are softened.
  2. Stir in the eggs, season to taste and cook, stirring frequently, for 2 minutes until the eggs are just set.
  3. Spoon the eggs over the toast and serve.