Scrambled Eggs & Hash brown
Hearty scrambled eggs mixed with sun-dried tomatoes, baby spinach, and melted cheese, served with mashed avocado and a hash brown.
Servings 1 serve
Ingredients
- 1 hash brown
- 2 eggs
- 1 Tbs milk
- 20 g sun-dried tomatoes
- 5 g baby spinach & rocket
- 10 g shredded cheese
- 40 g avocado mashed
- Everything bagel seasoning to serve
Instructions
- Preheat the oven or air fryer to 200°C. Cook the hash brown according to the package instructions.
- In a small bowl, whisk together the eggs and milk. Heat a small non-stick frying pan over medium-high heat. Scramble the eggs, adding the sun-dried tomatoes, baby spinach & rocket, and cheese during the last minute of cooking.
- To serve, add the mashed avocado, scrambled egg mixture, and hash brown to a bowl. Top with everything bagel seasoning. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Hash brown: Look for one made with simple ingredients, ideally potatoes, oil, and salt.
- Milk: Choose plain, unsweetened milk with minimal added ingredients.
- Sun-dried tomatoes: Opt for tomatoes packed in oil with minimal added ingredients and no unnecessary additives.
- Shredded cheese: Choose a cheese with a short, recognisable ingredient list.