SHIFT Grub
Scrambled eggs on toast
Scrambled eggs on toast. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 100g (about 2 medium eggs, without shells) eggs
- 80g wholemeal bread
- 30ml semi-skimmed milk
- 3ml olive oil
Equipment
- hob
- toaster
- non-stick-pan
- bowl
- fork
- pan-safe-spatula
- measuring-jug
- measuring-spoon
- kitchen-scales
Method
- Crack two medium eggs into a bowl and beat in the measured milk. Nutrition assumes about 100g of edible egg without shells; actual egg sizes vary. Wash hands and utensils after handling raw eggs.
- Heat the measured oil in a non-stick pan over a low to medium heat. Add the eggs and stir gently until fully set throughout. Meanwhile toast two slices of bread weighing 80g in total.
- Spoon the cooked eggs onto the toast and eat immediately. The total time is an estimate; fully set eggs govern doneness.
Estimated nutrition
| Energy | 343.2 kcal |
|---|---|
| Protein | 21.2 g |
| Carbohydrate | 35 g |
| Fat | 14.3 g |
| Fibre | 5.6 g |
| Saturates | Not available |
CoFID 2021 ingredient-level estimate; exact recipe and evidence independently AI reviewed. Household portions, brands and measurements vary.
Allergens and product labels
- egg
- gluten
- milk
Food safety and storage
- Check every bought ingredient label for allergens and use-by dates. These recipes do not guarantee allergy suitability.
- Use clean hands, utensils and surfaces. Keep chilled ready-to-eat ingredients refrigerated until assembly.
- Eat immediately after cooking. These instructions do not cover storing or reheating the finished meal.