Jamie Oliver's 'special' scrambled eggs recipe has no milk or butter

If you're tired of the same old boiled or fried eggs for breakfast, Jamie Oliver has a scrambled egg recipe with a twist that might just tickle your taste buds.

Unlike most scrambled egg recipes, this one doesn't call for any milk or butter. Instead, it's packed with pickled onion and tomato chutney, all served in a toasted bun. The celebrity chef describes the dish as 'next level delicious' and claims it only takes 20 minutes to whip up. This recipe should serve two people, and costs around £1.13 per serving if you shop at Tesco.

And don't worry about the complexity - it can all be done in one pan. You probably already have most of the staple ingredients in your fridge and cupboards.

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Ingredients

• Two soft buns (or baps, or cobs, or whatever you call them)
• One red onion
• Red wine vinegar
• Olive oil
• 1tsp garam masala
• Half a bunch of coriander (15g)
• 200g ripe tomatoes
• Four large free-range eggs

Method

• Whisk and season the eggs and halve the bread buns. Coarsely grate a peeled onion a place a tablespoon of them into a bowl along with a pinch of salt and a splash of red wine vinegar. Leave this to pickle.
• Place the rest of the onion into a large non-stick frying pan on medium heat, with a tablespoon of olive oil and the majority of the garam masala.
• Fry for three minutes, making sure to stir the onions frequently. Meanwhile, coarsely grate the tomatoes.
• Move the onions to the side of the pan and pour in the tomatoes. As they start to dry out, mix everything together and stir occasionally for a few more minutes until the mixture has thickened.
• Push the tomato chutney to one side of the pan and use the free space to toast the buns (on both sides). You can move them around the pan to pick up any leftover flavour.
• Spread the chutney onto the bun, add a coriander leaves, squash the lids on top, then move then buns to your plate.
• Scramble the eggs to your liking and spoon alongside, then top with the drained pickle onion. Serve dusted with the leftover garam masala.

Once you've followed the method, your 'special' scrambled eggs are ready to serve. For an extra tangy kick, simply drizzle some of the pickle juice straight over your eggs.