Scrambled Eggs with Salsa and Whole Wheat Toast

Ingredients

• large eggs 3 pieces
• whole wheat bread slices 2 slices
• salsa 3 tablespoons
• olive oil 1 teaspoon

Method

1. Prepare Ingredients. Gather all ingredients. Crack the 3 large eggs into a bowl and beat them gently with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
   Tip: Beating the eggs well incorporates air, making the scramble fluffier.
2. Toast the Bread. Place the 2 slices of whole wheat bread in a toaster or toaster oven. Toast until they are golden brown and crisp, about 3-4 minutes depending on your toaster.
   Tip: Toast while preparing the eggs to save time.
3. Heat the Pan and Add Olive Oil. Place a non-stick skillet or frying pan on the stove over medium-low heat. Add 1 teaspoon of olive oil to the pan and let it warm for about 30 seconds.
   Tip: Medium-low heat prevents eggs from cooking too fast and becoming rubbery.
4. Cook the Scrambled Eggs. Pour the beaten eggs into the pan. Let them sit undisturbed for about 20 seconds until they start to set around the edges. Gently stir with a spatula, pushing the eggs from the edges to the center. Continue to cook and gently stir every 10 seconds until the eggs are mostly set but still slightly moist, about 2-3 minutes.
   Tip: Remove from heat just before fully cooked, as residual heat will finish cooking the eggs.
5. Plate and Add Salsa. Transfer the scrambled eggs to a plate. Spoon 3 tablespoons of salsa evenly over the eggs to add a fresh, tangy flavor.
   Tip: Use salsa with chunks of tomato, onion, and herbs for texture and taste.
6. Serve with Toast. Serve the scrambled eggs with the warm whole wheat toast on the side. Optionally, you can spread a little butter or avocado on the toast if desired.
   Tip: Cut the toast diagonally for an appealing presentation.

Pro tips

• Use a non-stick pan to prevent eggs from sticking and to make cleaning easier.
• Cook eggs on medium-low heat for soft, creamy texture rather than dry and rubbery.