Creamy Eggs on Toast
Elevate your eggs on toast with this flavour- and protein-packed recipe from Fraser Reynolds. It boasts 32g of protein per serving so you can get your day off to a powerful start.
Introduction
This vegetarian recipe is a delicious way to enjoy eggs for brunch. I would recommend it for all the family, and it’s quick to make if you’re in a rush. I you’re cooking for someone who doesn’t like spice, remove the sriracha and chilli flakes. If you love a little kick in your food, leave them in or even dial it up, depending on what floats your boat. Experiment by varying the bread. I love my sourdough and that works great here. Seeded bread is lovely too and helps with the protein count. Enjoy!
Ingredients
| 4 | eggs |
| 1 tbsp | fat-free Greek-style yoghurt |
| 1 tbsp | light soft cheese |
| 1 tsp | paprika |
| 4 tsp | sriracha sauce |
| 2 slices | low-calorie bread |
| snipped fresh chives | |
| 1 tsp | chilli flakes (optional) |
| salt and pepper |
Method
Boil the eggs for 8-10 minutes: you want the yolks to be firm.
Drain the eggs and peel them. Cut them in half, adding the yolks to a bowl and setting the whites aside.
Add the yoghurt, soft cheese, paprika, salt, and pepper to the bowl with the yolks and mash to a creamy consistency.
Chop up the egg whites, then add to the mixture and mix well.
Toast two slices of bread and spread the mixture on top. Add a sprinkle of chives and chilli flakes, if using, then serve immediately.
Nutrition: 419 calories 32g protein 24g carbs 20.4g fat
Reviews
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