Tom Daley's Protein Scramble


  • 1 slice of brown bread
  • 2 large British Lion eggs
  • 1 tbsp cream cheese
  • A few chives, finely chopped
  • 1/2 tbsp olive oil plus extra to drizzle
  • 80-100g roasted peppers (from a jar), finely sliced
  • 2 Parma ham slices


  1. Toast the bread and drizzle with some olive oil.
  2. Whisk the eggs with the cream cheese and chives
  3. Heat the olive oil in a non stick frying pan over a low to medium heat  and pour in the eggs. Once the eggs starts to cook, gently agitate the eggs with a wooden spoon pulling down the pan for thick waves of scrambled egg.
  4. Fold through the sliced roasted peppers and serve on top of the toast with the parma ham draped on top. 

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4.7 / 5 rating (6 votes)

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