- 10 minutes
- One pan
Scrambled eggs on wholemeal toast
Slow-cooked scrambled eggs on wholemeal toast with tomatoes — a ten-minute high protein breakfast.
Nutrition per serving
Whole recipe serves 1. Worked out from the ingredient weights below and the UK food composition data behind the Bodywise Food Reference.
- Calories
- 443 kcal
- Protein
- 28 g
- Carbohydrate
- 38 g
- Fat
- 21.1 g
Ingredients
- Eggs (3 medium)150 g
- Semi-skimmed milk30 g
- Wholemeal bread (2 slices)80 g
- Olive oil5 g
- Cherry tomatoes100 g
Method
- Toast the bread while you start the eggs.
- Whisk the eggs with the milk and a pinch of salt.
- Warm the oil in a non-stick pan over a low heat, pour in the eggs and stir slowly.
- Take the pan off the heat while the eggs are still slightly loose — they finish cooking on the plate.
- Pile onto the toast and serve with the tomatoes on the side.
Questions about this recipe
Why scramble on a low heat?
Gentle heat keeps the curds soft and stops the eggs turning rubbery. It takes a minute or two longer and is worth it.
Can I add anything else?
Spinach, spring onion or a little reduced-fat cottage cheese all work. Any addition changes the figures, so update the weights to match what you actually eat.