Scrambled Egg with Avocado Pesto and
Cherry Tomatoes

Prep Time: 10 mins Cook Time: 10 mins
Serves: 1



  • 1 tbsp extra virgin olive oil
  • 2 free range eggs
  • 1 tbsp Oat Dream
  • 2 GG Crackers*
  • Handful of cherry tomatoes
  • Basil leaves to garnish


  • 1 large handful fresh basil leaves
  • 1/2 large ripe avocado
  • 2 cloves garlic
  • 2 tbsp pine nuts
  • 1 tbsp fresh lemon juice
  • 3 tbsp water, plus more if necessary
  • 15g dairy free cheese
  • Black pepper / chilli flakes to taste (optional)


  1. Put a frying pan on a medium/high heat and add a tablespoon of olive oil.
  2. Crack the eggs into a bowl with the Oat Dream and whisk together. Season.
  3. Turn the heat in the pan down to low and add the eggs, stirring whilst they cook.
  4. Take the eggs off the heat when they are nearly cooked leaving residual heat in the pan to finish them to your ideal texture.
  5. Blitz the pesto ingredients in a food processor, this will make 2 servings.
  6. Arrange the eggs on top of the GG crackers. Slice and scatter the cherry tomatoes on top and dollop with a little pesto.
  7. Season with extra salt and pepper to taste. Serve, garnished with basil leaves.

*GG Crispbread are available at Holland and Barrett

Tip: Calcium is important to maintain strong bones and teeth. Vitamin D is also important as it helps our body to absorb the calcium.

Macronutrients Breakdown

  • Carbs: 8.8g
  • Protein: 22.3g
  • Fat: 49g


  • Calcium: 182mg
  • Vitamins D: 3.8mcg
  • B12: 3.5mcg
  • Kcal per serving: 585Kcal pp


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