Egg Toast and Green Salad

Ingredients

• Sliced Bread1 slice (40 g)
• Egg1 count (55 g)
• Arugula1/2 cup (10 g)
• Tomato1/2 count (65 g)
• Oil1 teaspoon (3 ml)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Cut the middle of the sliced bread. You can use a knife for this.

2. 2

   Step 2

   Heat the oil in a pan over medium heat.

3. 3

   Step 3

   Toast both sides of the bread for 1 minute.

4. 4

   Step 4

   When you flip it, crack the egg in the middle of the bread and add salt and pepper.

5. 5

   Step 5

   Lower the heat, cover and cook until the white sets. Be careful not to let it burn.

6. 6

   Step 6

   For the salad, you can replace with green lettuce or a combination (lettuce, spinach, watercress, etc.)

7. 7

   Step 7

   Cut the tomato and mix with the green leaves.

8. 8

   Step 8

   For the dressing: Mx the lemon juice with the mustard and stevia. Add salt and pepper to taste.

9. 9

   Step 9

   Season the salad with the sweet dressing.

10. 10

    Step 10

    Serve the egg toast and green salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Toast and Green Salad can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.