15g Connacht Gold Creamery Butter
¼ red pepper, deseeded and finely chopped
2 eggs, lightly beaten
2 tsp pesto
4 slices of wholemeal bread, toasted
2 very thin slices of Mozzarella
1 Heat the butter in a frying pan over a medium-low heat and add the red pepper. Stir for one minute until slightly soft.
2 Add the eggs and cook, stirring occasionally, for a few minutes until scrambled to your desired doneness.
3 Spread the pesto over one side of two of the bread slices and top with the Mozzarella.
4 Spoon over the scrambled egg and top with the remaining bread slice. Serve immediately or add back to the pan to melt the cheese further.
Per Serving 332kcals, 12.4g fat (4.7g saturated), 36.8g carbs, 6.3g sugars, 19.4g protein, 5.6g fibre, 0.75g sodium