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