Satay Scrambled Eggs

• 1 cup light coconut milk
• 2 tablespoons KRAFT* Light Smooth Peanut Spread
• 8 eggs
• 2 tablespoons finely chopped coriander
• 1 tablespoon sweet chilli sauce
• 4 thick slices toasted bread

1. Place coconut milk and peanut butter in a non-stick frypan, stir until smooth, remove from heat.
2. Whisk in eggs, coriander and sweet chilli sauce.
3. Place back on heat and cook, stirring constantly with a wooden spoon, until the eggs are just set.
4. Serve on hot toast.

light coconut milk, eggs, coriander, sweet chilli sauce, bread

Taken from www.kraftrecipes.com/recipes/satay-scrambled-eggs-103444.aspx (may not work)