Low Gi Creamy Scrambled Eggs

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.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 2  eggs
• 1  teaspoon butter or 1  teaspoon margarine
• 2  tablespoons low-fat cream cheese
• 1  slice  grain bread (granary bread)

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.