Breakfast
Soft scrambled eggs on white toast
Vegetarian
Low Fibre
High Protein
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 10 min total
🍴 Serves 1
Gently cooked eggs with lightly toasted white bread. Keep the eggs moist, but fully set rather than runny.
Eggs supply protein; bread provides starchy carbohydrate; olive oil adds energy. Adaptation: use your usual milk if tolerated, or lactose-free milk. For a milk-free version, use water and check the bread label. Contains: eggs and wheat (gluten); milk if used.
Method
- 1 Beat the eggs with the milk or water in a bowl until evenly combined.
- 2 Warm the oil in a non-stick pan over a low heat — keeping the heat low is what keeps the eggs soft rather than rubbery.
- 3 Add the eggs and stir slowly and continuously with a spatula, scraping the base of the pan, until they've just set into soft curds — take the pan off the heat a little before they look fully done, as they keep cooking in the residual heat.
- 4 Lightly toast the bread, or leave it soft if preferred.
- 5 Spoon the eggs over the toast and serve immediately while still warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.