We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Breakfast with White Bread and Scrambled Eggs with Herbs
Breakfast with White Bread and Scrambled Eggs with Herbs

Breakfast with White Bread and Scrambled Eggs with Herbs
A quick and nutritious breakfast featuring scrambled eggs with fresh herbs served on white bread.
Breakfast with White Bread and Scrambled Eggs with Herbs
Ingredients:
1
Servings
  • 1
    item
     white bread
  • 2
    item
     egg
  • 1
    tsp
     olive oil
  • 5
    g
     fresh parsley
  • 5
    g
     fresh chives
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 10 minutes
Breakfast with White Bread and Scrambled Eggs with Herbs
Instructions:
  1. Heat olive oil in a non-stick pan over medium heat.
  2. Crack the eggs into a bowl, add salt and pepper, and whisk until well combined.
  3. Pour the eggs into the pan and gently stir with a spatula until they begin to set.
  4. Add chopped parsley and chives, continue to cook until the eggs are fully cooked but still soft.
  5. Toast the white bread.
  6. Serve the scrambled eggs on top of the toasted white bread.
Nutrition Per Serving 200 g Per 100g
Energy 262 kcal 131 kcal
Protein 14 g 7.0 g
Fibre 2 g 1.0 g
Salt 0.5 g 0.3 g
Sugar 2 g 1.0 g
Carbohydrates 20 g 10.0 g
Fat 16 g 8.0 g
  • 1
    item
     white bread
  • 2
    item
     egg
  • 1
    tsp
     olive oil
  • 5
    g
     fresh parsley
  • 5
    g
     fresh chives
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a non-stick pan over medium heat.

Crack the eggs into a bowl, add salt and pepper, and whisk until well combined.

Pour the eggs into the pan and gently stir with a spatula until they begin to set.

Add chopped parsley and chives, continue to cook until the eggs are fully cooked but still soft.

Toast the white bread.

Serve the scrambled eggs on top of the toasted white bread.

Contact About
Privacy Policy Terms of Service Sitemap