½ tsp light margarine
1 small clove garlic, crushed
½ tsp finely chopped fresh chilli
1 tbsp finely chopped coriander roots
2 eggs (120g)
2 tbsp skim milk
2 x 30 g slices sourdough bread, toasted
1 small tomato, chopped
1 tbsp chopped coriander leaves
1 squeeze lime
- Heat margarine in a small non-stick frying pan over medium heat. Add garlic, fresh chilli and coriander. Cook, stirring, for 1 minute. Add eggs whisked with milk. Cook, stirring often, for 2-3 minutes or until the egg is just set.
- Place toasted sourdough bread on a serving plate. Spoon the egg mixture over the bread. Combine tomato, coriander leaves and a lime. Spoon over the egg mixture.