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Sunday Brunch: Herbed Scrambled Eggs

A few years ago, mum bought me Dr Libby’s first cookbook – Real Food Chef which she created in collaboration with Chef Cynthia Louise. I just love it. It’s packed with colourful, nutritious and tasty dishes. It’s such a wonderful reflection of Dr Libby’s passion for health, wellbeing and delivering nutrients to your body via wholesome foods.

One of my favourite recipes in the book is the herbed scrambled eggs. This morning after a very leisurely Sunday sleep in, I set about cooking a delightful Sunday brunch of these incredibly easy but highly delicious eggs. The simple addition of toasted pumpkin seeds, fresh herbs and lemon take these eggs to a whole new level. Packed with flavour and utterly delicious.

Eggs are a wonderful source of complete protein as they contain all nine essential amino acids. Amino acids are the building blocks of protein which is important for building and maintaining lean muscle mass as well as aiding satiety. Please eat the whole egg and not only the egg white. Egg yolks are incredibly nutritious containing fat soluble vitamins and the antioxidants lutein and zeaxanthin which are important for eye health.

A perfect brunch to enjoy on a Sunday!

Herbed Scrambled Eggs – recipe inspired from Dy Libby’s Real Food Chef Cookbook

Serves 2

  • 1 Tbspn coconut oil or olive oil

  • 4 large free-range organic eggs

  • Handful of freshly chopped coriander or parsley (I used coriander as my parsley has currently gone to seed!)

  • Iodised coarse sea salt

  • Freshly ground black pepper

  • 2 handfuls baby spinach

  • Wholegrain bread, toasted - 1-2 slices per person (I used Vogel’s Sunflower and Quinoa gluten-free bread, toasted)

  • 2 tsp softened butter

  • 2 Tbspn pumpkin seeds, toasted

  1. Melt the coconut oil over a medium heat

  2. In a small bowl whisk the eggs, coriander, salt and pepper

  3. Butter the toast lightly and place on each plate. Top each plate of toast with a handful of baby spinach.

  4. Pour the eggs into the pan and lightly scramble the eggs until just cooked

  5. Spoon the lightly scrambled eggs over the spinach and top with the toasted pumpkin seeds

  6. Serve with a wedge of lemon remembering to squeeze over the fresh lemon juice before eating!


Gluten-free (with gluten-free toast), Dairy-free (without butter), Nut-free, Vegetarian

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