Scrambled Eggs on Toast

Eggs make a great breakfast option as their high protein content helps to keep you feeling full through to lunch.


Serves 2
adults
400
Kcals
per serving

5 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

For the eggs

4 medium free-range eggs   (220g)
Semi-skimmed milk (30ml)
Pinch of ground black pepper
Pinch of salt
1 tsp olive oil

For the toast

4 medium slices wholemeal or granary sliced bread (160g)
4 level tsp low fat spread (20g)

Method

  1. Break the eggs into a bowl, add the semi-skimmed milk, pepper and salt, then beat together.
  2. Heat the oil in a medium-sized, non-stick pan and add the egg mixture. Cook over a low heat, stirring until the mixture has thickened slightly. Remove from heat.
  3. Toast the bread, add the spread, and place two slices on each plate.
  4. Spoon the scrambled egg on top of the toast and serve.
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Nutritional information per serving

400kCal, 1664kJ
22.9g
19.3g
5g
34.5g
3.1g
4.1g
545mg

© The Vegetarian Society