Creamy Scrambled Egg Toast with Fresh Cucumber & Tomato Slices
Start your day on a delightful note with Creamy Scrambled Egg Toast topped with fresh cucumber and tomato slices. This quick and nutritious breakfast is a perfect blend of creamy, savory scrambled eggs and crisp, refreshing vegetables. Ready in just 10 minutes, it combines protein-rich eggs with vibrant veggies for a wholesome meal that’s ideal for busy mornings or leisurely brunches.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 slice whole grain bread
- 1 tsp butter or mayonnaise
- 2 eggs
- 1 tsp olive oil
- 45 cucumber slices
- 34 slices of ripe tomato
- Fresh parsley or green onion, chopped (for garnish)
Instructions
- Toast the whole grain bread until golden brown and spread butter or mayonnaise on top.
- In a bowl, whisk together the eggs with salt and pepper. Heat olive oil in a non-stick frying pan over medium heat, then pour in the egg mixture. Stir gently until soft and fluffy.
- Slice the cucumber into rounds and cut the tomatoes into wedges. Arrange them on your plate.
- Place the scrambled eggs generously atop the toast and garnish with chopped parsley or green onion. Serve alongside your fresh vegetable salad.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg