MealDay
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Breakfast
VegetarianLactose-free

Scrambled Eggs & Spinach on Toast

A reliable, quick, high-protein breakfast — soft scrambled eggs with wilted spinach on wholegrain toast.

420
kcal
28g
protein
10 min
time
#high-protein#quick

Method

  1. Wilt the spinach

    Wilt the handful spinach in a little of the olive oil in a pan, then push to one side.

  2. Scramble the eggs

    Whisk the slice wholegrain bread eggs, add to the pan, and scramble gently over low-medium heat until just set.

  3. Toast & serve

    Toast the bread, top with the eggs and spinach, and season with salt & pepper.

Notes

Around 420 kcal and 28g protein. Naturally lactose-free. Keep the heat gentle and pull the eggs off while still slightly soft — they finish cooking on the plate. Poaching instead of scrambling is the leanest option (no cooking fat).