Scrambled Eggs with Spinach and Whole-Grain Toast
Soft scrambled eggs with fresh spinach on whole-grain toast. A filling, protein-rich breakfast ready in just over ten minutes.
Ingredients
- 3 eggs
- 60 g fresh spinach
- 2 slices whole-grain toast
- 1 tsp olive oil
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 153.1 kcal | 453 kcal |
| Protein | 9.8 g | 29 g |
| Carbs | 10.3 g | 30 g |
| Sugars | 1.3 g | 4 g |
| Fiber | 2 g | 6 g |
| Fat | 7.7 g | 23 g |
Instructions
- 1
Toast the bread
Toast the whole-grain bread until golden and set aside.
- 2
Wilt the spinach
Heat the olive oil in a non-stick pan over medium heat. Add the spinach and cook for 1–2 minutes until just wilted.
- 3
Add the eggs
Whisk the eggs with a pinch of salt and pepper. Reduce the heat slightly, pour them into the pan and stir gently until softly set.
- 4
Serve
Take the eggs off the heat while they are still slightly creamy — they carry on cooking. Serve immediately with the toast.
Tip
Low heat and slow stirring give you creamy scrambled eggs rather than a grainy texture.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
