Scrambled eggs are a go-to on busy days, and these simple and quick pinwheels are perfect for little hands and lunchboxes.
Ingredients
1 slice of white bread, crusts removed
1/8 small avocado, finely diced
1 cherry tomato, diced
1 basil leaf, chopped
1 medium egg
1 tablespoon milk
Small knob butter
1/8 small avocado, finely diced
1 cherry tomato, diced
1 basil leaf, chopped
1 medium egg
1 tablespoon milk
Small knob butter
Method
- Put the bread onto a board. Cover with clingfilm, then roll thinly using a rolling pin.
- Mix the avocado, tomato and basil together in a bowl to make your salsa.
- Beat the egg with the milk until well mixed.
- Melt the butter in a small frying pan. When foaming, add the egg mixture and stir over the heat for 1 ½ – 2 minutes until scrambled.
- Spoon on top of the bread and spread out. Top with the salsa and spread to the edges.
- Roll-up the bread tightly like a swiss roll, then cut each one into 5 pinwheels
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