Strip the thyme leaves from the stem. With wild thyme, you can simply pinch the stem in one hand and use the opposite hand to pull the stem through your fingers. Standard thyme has a softer stem that can be eaten.

Chives or Thyme Scrambled Eggs Multi Seed Toast

High protein nutritional breakfast or lunch that is quick to make and very tasty.
Prep Time 2 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Servings 1
Calories 600 kcal


  • 1 mixing bowl
  • 1 frying pan


  • 3 large eggs
  • 1 tsp cocunut oil
  • 1 tbsp chives or thyme
  • 3 slices multi-seed brown bread
  • 10g butter


  • Add the coconut oil to the frying pan and heat the oil up on a medium heat. Meanwhile, put 3 slices of multi-seed brown bread into the toaster.
    Chop the chives to a desired size on a chopping board using a sharp knife or if using thyme, remove the thyme leaves from the stem by running your thumb and finger down the stem. Finely chop the thyme leaves.
    Break 3 large eggs into a mixing bowl and whisk well.
    Add the egg mixture to the hot frying pan and stir continuously until almost cooked (approx 1 minute on a medium heat). Turn the heat off and allow the scrambled eggs to finish cooking in the hot pan whilst buttering the toast.
    Serve the scrambled eggs onto the toast, add the chopped chives or the thyme and season.
    chopped chives


The key is to heat the frying pan before adding the scrambled eggs. This keeps the eggs moist. Adding thyme or chives will boost your immune system and add to the flavour.
34g of protein added to your daily intake with 40g of fat and 29g of carbohydrates. 
Perfectly balanced meal with a good amount of protein, energy, flavour and healthy goodness.