Scrambled Eggs on ToastServes 13 Plant Points
Breakfast


Scrambled Eggs on Toast


Serves 1

3 Plant Points

Protein Packed

Revitalize your morning routine with our Scrambled Eggs on Toast with Kale—a vibrant and nutritious breakfast option that's as satisfying as it is delicious. Featuring fluffy scrambled eggs paired with hearty kale leaves atop crispy toast, this dish is a delightful fusion of textures and flavours. Packed with protein, vitamins, and minerals, it's the perfect way to fuel your day with a burst of energy and vitality.

Ingredients:

  • 3 eggs

  • 1 tbsp of butter or oil

  • 25g of kale

  • 1 slice or rye, gf or sourdough bread

  • 10g of pumpkin seeds

  • salt and pepper

  • chilli flakes

Method:

  1. Finely chop the kale and heat the butter in a pan

  2. Sauté kale in the oil with salt and pepper for 3 minutes. Remove kale from the pan and leave to one side.

  3. Whisk the eggs with the salt. Heat the pan with some more butter/oil.

  4. Place the bread in the toaster

  5. Pour the egg mixture into the pan. Let bubble for 20 seconds then use a wooden spoon to pull the mixture towards the middle of the pan, creating folds

  6. Keep folding until cooked through

  7. Serve on the toasted rye bread with the kale, olive oil, seeds, chilli, fresh pepper and a sprinkle of salt