One of the simplest ways to bring a little sparkle to the day is to switch up the routine. Who said eggs on toast were just for breakfast? Not in our house. Quite frequently we flip breakfast on its head and serve up eggs on toast for dinner, usually accompanied with a side of buttery cabbage and leek seasoned with salt and a sprinkle of chives. Not only is this meal tasty and satisfying, it’s also a low salicylate meal option, ensuring you get a nice hit of protein, fibre, vitamins, etc. without any nasty reactions (I’m looking at you migraine!).

Enjoy! xx

Low Sacliylate Scrambled Eggs with Buttery Cabbage and Leek

Serves 4

Equipment

• Peeler
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Frypan

Ingredients

Buttery Zucchini and Leek

2 tablespoons sunflower oil

1.5 tbsp unsalted butter

1 large leek

1/4 green cabbage (shredded)

Eggs on Toast

8 eggs

4 tbsp milk of your choice

Pinch of salt

1 tbsp of sunflower oil

8 slices of bread (we enjoy wholemeal), toasted and slathered with butter

Small sprinkle of chives for garnish

Method

Buttery Zucchini and Leek

1.) Wash and dry your leek then slice the white and very light green parts into thin pieces.

2.) Wash and dry your cabbage then shred into thin pieces.

3.) Heat the oil and butter in a frypan on low-medium heat. Add the leek and a pinch of salt, stir, then cook gently for 5 minutes until they are soft, but not brown.

4.) Next add the cabbage to the cooked leek along with another pinch of salt. Stir and cook on gentle heat for 15 minutes until the cabbage has softened, stirring a few times during the cooking process to ensure it doesn’t stick to the pan.

5.) After 15 minutes, have a taste test and if still dry/undercooked, add a splash of water and cook a little longer. When they are ready (soft and tasty), take the frypan off the heat, pour the contents of the pan into a bowl, cover, and put to the side while you tackle the scrambled eggs.

Eggs on Toast

1.) Use a small saucepan and a wooden spoon for mixing.

2.) Crack 8 eggs into a bowl and whisk together with the milk and salt.

3.) Pour oil into the saucepan, turn up the hob to low/medium heat, and once the oil has warmed up, pour in the egg/milk mixture.

4.) Swirl the eggs around the pan, letting them rest only for a moment before moving them again. When they’re a bit wobbly and not entirely opaque but almost, remove from heat (the eggs will continue to cook in the hot saucepan).

6.) Gently fold the eggs for another 10 seconds or so then scoop the eggs onto the toasted, butter-slathered bread (2 pieces per plate)

7.) Sprinkle the eggs with some chives and dollop a portion of the cabbage and leek mix onto the side of the plate.