Sourdough & Scrambled Eggs with Greens

One of our favourite breakfasts is toasted sourdough with scrambled eggs and greens. We love it with our seeded bread for the nutty extra flavour, but this goes great with any loaf.

We simply add chopped fresh greens, like spinach or mustard leaves, as we scramble eggs in the pan. Use beetroot and radish tops for a great way to use up surplus leaves. Serve on toasted bread over a light scraping of butter.