Scrambled Eggs on Rye Bread

Scrambled Eggs on Rye Bread

Serves: 1
 
 
Breakfast
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Scrambled Eggs on Rye Bread, you'll need:
  • 2 eggs 
  • 20ml semi-skimmed milk 
  • Salt and freshly ground black pepper to taste 
  • One slice of rye bread, toasted 

Method

  • Whisk the eggs in a jug, gradually pouring in the milk at the same time. 
  • Season with salt and pepper to taste.
  • Add the mixture to a non-stick pan.
  • Using a whisk, keep the eggs moving in the pan for 2-3 minutes until cooked through and set.
  • Serve on the toasted rye bread and season to taste.
Nutritional Facts (Per Serving)
Calories 238 | Total fat 11.4g | Saturated Fat 3.2g | Carbohydrates 19g | Fibre 1.9g | Protein 17.6g
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