Bread British Chutney and Relish Dairy Eggs Herbs Scramble Toasting

Chutney Toast with Scrambled Egg

Chutney Toast with Scrambled Egg
Written by Guest User

Chutney Toast with Scrambled Egg is a superb recipe for combining several recipes in one go. I use Tomato Chutney in this recipe. However, Honey Mango Chutney and Currant Chutney are also amazing. I pinched the recipes from this website. Adding the chives gives a lovely subtle onion flavour without the rough kick. This recipe has become a popular breakfast and brunch meal but also as a quick snack during the week. A lovely meal ready in 10 minutes; just add an additional egg if you are going to make this your main dish. I normally use my own bread. It could be Oatmeal Loaf, Honey and Walnut Bread  or Banana Bread.

Chutney Toast with Scrambled Egg

Chutney Toast with Scrambled Egg

For a slightly different take on breakfast toast, try this quick and easy breakfast recipe. Ready in under ten minutes it will really set you up for the day ahead.
4.67 from 80 votes
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Course: Breakfast, Brunch
Cuisine: British
Keyword: Bread, Breakfast-Brunch, Chutney/Relish, Dairy, Eggs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 119kcal



  • Place the eggs, milk and seasoning in a small saucepan.
  • Cook gently, stirring occasionally until lightly scrambled.
  • Toast the bread to your liking and add butter if you prefer.
  • Stir in the chives.
  • Spread the chutney on the toast and top with the eggs.


Sodium: 170mg | Sugar: 4g | Potassium: 44mg | Calories: 119kcal | Monounsaturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Saturated Fat: 0.2g | Fat: 1g | Protein: 5g | Carbohydrates: 21g