Scrambled Eggs with Wholemeal Toast and Grilled Tomatoes
Fluffy scrambled eggs made with free-range eggs, served with wholemeal toast, butter, and grilled tomatoes with herbs. A classic British breakfast adapted for health-conscious eating.
Scrambled Eggs with Wholemeal Toast and Grilled Tomatoes is a breakfast recipe ready in about 22 minutes. Each serving has approximately 530 kcal, 48g protein, 55g carbs, 15g fat. It fits a high-protein diet.
Slice tomatoes in half and place on a baking tray, brush lightly with 5g butter, season with salt and pepper
Grill tomatoes at 200°C for 8-10 minutes until softened and lightly charred
Toast the wholemeal bread until golden brown
Spread remaining 5g butter on the toast
Crack eggs into a bowl and whisk gently with a fork
Heat a non-stick pan over medium heat, add whisked eggs
Stir gently and continuously for 3-4 minutes until soft scrambled eggs form
Season eggs with salt, pepper, and fresh chives
Plate eggs on toast and serve with grilled tomatoes on the side
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