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Everything-but-the-Bagel Chickpea Scrambled Eggs
This is an exclusive recipe from Josie Porter’s book ‘How Not to Take Supplements’: A Dietitian's Guide to Thriving on Real Food. Josie is a Registered Dietitian with an undergraduate and a postgraduate science degree.
“Buttery chickpeas stirred through soft scrambled eggs make this dish hearty enough for breakfast, brunch or lunch. In fact, I wouldn’t judge you if you had it for dinner either. The everything-but-the-bagel seasoning adds crunch and a moreish savoury kick”
Find more of Josie’s work on her Instagram @dietitianjosie
Ingredients
For the scramble
1 jar Queen Chickpeas, drained
1 tbsp olive oil
1 small onion, finely diced
4 large eggs, beaten
Small handful of fresh chives, chopped
2 slices of sourdough bread (or gluten-free bread)
1 tbsp butter (or smoky paprika butter for extra flavour)
2 tbsp finely grated Parmesan (or vegetarian alternative)
For the everything-but-the-bagel seasoning
2 tsp sesame seeds
2 tsp poppy seeds or black sesame seeds
2 tsp crispy onion flakes
1 tsp onion powder
1 tsp garlic granules
Pinch of salt and black pepper
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Directions
Heat one tablespoon of oil in a large frying pan over a medium heat. Add the onion and cook for 2-3 minutes until soft and translucent.
Add the chickpeas to the pan with their bean stock and stir for 2 minutes, allowing them to warm through.
Reduce the heat to low, pour in the beaten eggs and scatter in most of the chives. Gently fold with a spatula, letting the eggs form a soft scramble.
Toast and butter the sourdough. Pile the creamy chickpea scramble on top, sprinkle with some everything-but-the-bagel seasoning, the Parmesan and remaining chives. Serve straight away.
Store any leftover everything-but-the-bagel seasoning in an airtight container and keep in a cool, dry place for up to 3 months.
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