Mustardy Scrambled Eggs on Rye

Mustardy Scrambled Eggs on Rye


Serves 2:

Crack the eggs into a pan and add the butter. Stir over a medium heat until the eggs start to “scramble” and then add the milk and Hor Horseradish Mustard.

When eggs are scrambled but still soft remove from heat, put on top of toasted and buttered rye bread and season with salt and pepper. Serve with a side of avocado.


4 Eggs
10g Cold butter
Splash milk
1 tsp Tracklements Hot Horseradish Mustard
2 Slices rye bread
Salt & Pepper