Bring colour and comfort to your morning with this delicious, protein‑packed dish. Creamy scrambled eggs are lifted with the savoury richness of Donnelly Ham, sweetness from ripe tomatoes and the warmth of roasted peppers. Ready in minutes, it’s a wholesome, flavour‑filled breakfast that feels special without any fuss — perfect for busy families, weekend brunch or anyone looking to start the day wellIngredients:6 large eggs2 tablesp. cream or milkSalt and freshly ground black pepperA knob of butter4 slices of bread, toasted and lightly buttered4 slices of ham or crispy bacon2 tomatoes, sliced2 red peppers, grilled until blackened, then skinned and slicedHandful of basil leaves1 tablesp. chives, choppedMethod:Whisk the eggs in a bowl with the cream or milk, salt and pepper. Heat a medium sized pan and add the butter. As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon. When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking.To assemble, put a slice of toast on each of four plates. Add the ham or bacon, then the tomatoes and peppers, a few basil leaves and finally the scrambled eggs. Sprinkle over some chives. Serving Suggestions Serve with a green salad.Source: Bord Bia
Brennans White 800g (28.2oz)
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McCambridge Wholewheat Soda 500g (17.6oz)
Batchelors Baked Beans 420g (14.8oz)
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