Scrambled Eggs, Bread and Tomato

Ingredients

• Egg2 count (110 g)
• Sliced Bread1 slice (40 g)
• Tomato1/2 count (65 g)

Instructions

1. 1

   Step 1

   For this recipe you need a non-stick pan. If you don't have one, add some oil.

2. 2

   Step 2

   Crack the eggs into a bowl, add salt and pepper to taste and beat using a fork.

3. 3

   Step 3

   Preheat a non-stick pan over medium heat. If necessary, use a pinch of oil. Once heated, add the mixture.

4. 4

   Step 4

   Stir constantly until cooked as desired.

5. 5

   Step 5

   Put the scrambled egg on a bread slice and serve with a tomato cut into wedges.

6. 6

   Step 6

   Add salt and pepper to the tomato and, if you want, some lemon juice and/or vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs, Bread and Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.