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Breakfast

Wholemeal toast with scrambled eggs

Soft scrambled British Lion eggs on wholemeal toast, a simple protein-rich breakfast cooked through until fully set.

Prep
5 min
Cook
5 min
Total
10 min
Portions
1
  • Easy
  • Pregnancy
  • First trimester
  • Second trimester
  • Third trimester
  • Postnatal recovery
  • Vegetarian
  • High-protein
  • Quick and easy
Wholemeal toast with scrambled eggs served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 1 portion. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Crack the eggs into a bowl, add the milk and beat together.
  2. Step 2. Melt the butter in a non-stick pan over a low-medium heat.
  3. Step 3. Pour in the eggs and stir gently and continuously until fully set with no runny liquid remaining.
  4. Step 4. Meanwhile, toast the wholemeal bread.
  5. Step 5. Season the eggs with black pepper and serve on the toast immediately.

Allergens for your selection

  • Contains: Eggs
  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.