Toast with Scrambled Eggs, Cherry Tomatoes and Radish Sprouts
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 397 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices Toast (whole-grain)
- 3 Tbsps Garlic butter
- 6 large eggs
- 50 milliliters Whipped cream
- 80 grams grated Cheddar cheese
- salt
- peppers
- 2 Tbsps butter
- 200 grams Cherry tomatoes
- 1 handful Radish sprout
Preparation steps
1.
In a bowl, whisk together eggs and cream. Stir in cheese and season with salt and pepper. Melt butter in a non-stick frying pan. Pour in eggs and cook, stirring constantly. Rinse and quarter tomatoes. Rinse sprouts.
2.
Preheat oven to 180°C (approximately 350°F).
3.
Spread bread slices thinly with garlic butter and bake in oven until golden-brown, about 5 minutes. Divide scrambled eggs over toasts, top with tomatoes and sprouts, and cut toasts diagonally in half. Place on plates and serve.
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