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Scrambled eggs with leek and tomato

Scrambled eggs with leek and tomato


Give scrambled eggs a Welsh twist with fresh leeks

  • Feeds 2 Feeds 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
  • 15g Co-op unsalted butter


  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

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