(NC) – Eggs are a great source of protein any time of day especially when served on delicious, crunchy Melba toasts.
Ingredients
- 1 carton liquid eggs 250 mL, well shaken or 5 whole large eggs
- 3/4 tsp hot pepper sauce 4 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp pepper 1 mL
- 2 tbsp red pepper finely chopped, 30 mL
- 2 tbsp green onions
- 2 tbsp cooked ham
- 2 tsp vegetable oil 10 mL
- 1/4 cup cheddar cheese light, shredded, 50 mL (optional)
- 8 Grissol 12 Grain Melba Toasts
Instructions
- Heat the oil in a medium, nonstick skillet set over medium-high heat. Add the red pepper, green onions and ham. Cook, stirring, for 1 to 2 minutes or until the ham and vegetables are browned. Remove the skillet from the heat and reduce the temperature to medium.
- Whisk the liquid eggs with the hot sauce, salt and pepper. Pour the egg mixture into the pan and return to the heat. Cook, without stirring for 1 minute. Cook, stirring gently for about 2 minutes until eggs are almost cooked through.
- Sprinkle with the cheese, if using. Spoon the scramble over the toasts and serve immediately.
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