Scrambled eggs & spinach on rye
2 - 6
PersonalPoints™ per serving
It looks like your average scrambled eggs on toast – yet adding spinach and spring onions, and swapping white bread for rye propels this nourishing veggie meal to a whole new level
Calorie controlled cooking spray
6 medium, trimmed and chopped
Egg, whole, raw
4 medium, raw, beaten
Rye Bread (German Style)
80 g, 2 x 40g slices
150 g, young leaf
- Mist a nonstick frying pan with cooking spray and set over a medium-low heat. Add the spring onions and cook for 2 minutes until softened.
- Add the eggs and milk, season to taste and cook, stirring often, until the eggs are scrambled and just set.
- Meanwhile, toast the rye bread and wilt the spinach by putting it into a colander and pouring over a kettle of just-boiled water, then drain well.
- Top the toast with the eggs and spinach, season to taste and serve.
Serve with a good splash of Tabasco sauce