Total Time
15mins
Prep 5 mins
Cook 10 mins

Scrambled eggs on toast was one of my favourite breakfasts but it needed some tweaking to make it low fat and low GI. I have stated granary bread in the recipe I usually use Bergen linseed bread or High fibre seeded bagels (1/2 only) but Rye bread works very well too. The eggs are creamy and moist without having lots of butter in or being undercooked.

Directions

  1. Toast the granary bread to your desired browness.
  2. In a sauce pan heat the butter until foamy.
  3. Whisk the eggs with a fork to combine and then place in pan.
  4. Stir the eggs until just setting and then add the cream cheese.
  5. Continue to stir until the eggs have a porridge consistency.
  6. Serve over the dry toast.
Most Helpful

I made 2 serves for the DM and myself serving with wholemeal/wholegrain toast and Tennessee Mountaintop Bacon by loof. I personally found it a bit too rich even though I used a very low fat cream cheese but the DM thought it was really great so for me I would cut back on the cream cheese by half and I think then it would suit me better. Thank you PinkCherryBlossom, made for Bargain Basement.

I'mPat February 05, 2012