Photo of Scrambled eggs & spinach on rye by WW

Scrambled eggs & spinach on rye

2 - 6
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
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

2 spray(s)

Spring Onions

6 medium, trimmed and chopped

Egg, whole, raw

4 medium, raw, beaten

Skimmed Milk

3 tablespoons

Rye Bread (German Style)

80 g, 2 x 40g slices


150 g, young leaf


  1. 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.
  2. Add the eggs and milk, season to taste and cook, stirring often, until the eggs are scrambled and just set.
  3. 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.
  4. Top the toast with the eggs and spinach, season to taste and serve.


Serve with a good splash of Tabasco sauce