This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Scrambled eggs with leek and tomato

Scrambled eggs with leek and tomato

Give scrambled eggs a Welsh twist with fresh leeks

  • Feeds 2Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2004kj 478kcal
  • Fat
    High 31%
  • Saturates
    High 43%
  • Sugar
    Low 31%
  • Salt
    Low 31%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 4 Co-op British eggs
  • 1 leek, trimmed
  • 2 tomatoes, halved
  • 4 slices Co-op crusty bread


  1. Whisk the eggs in a bowl with some black pepper
  2. Finely slice the leek and add with the tomatoes and a knob of butter to a frying pan on a medium heat
  3. Fry the leek for 4-5 mins, and the tomatoes for 2-3 mins on each side
  4. When cooked, remove the tomatoes from the pan and set aside
  5. Pour the eggs over the leeks and cook for 2-3 mins more
  6. Serve on buttered toast with the tomatoes

Explore more recipes