Low Gi Creamy Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. Ingredients:
2 eggs |
1 teaspoon butter or 1 teaspoon margarine |
2 tablespoons low-fat cream cheese |
1 slice grain bread (granary bread) |
Directions:
1. Toast the granary bread to your desired browness.
2. In a sauce pan heat the butter until foamy.
3. Whisk the eggs with a fork to combine and then place in pan.
4. Stir the eggs until just setting and then add the cream cheese.
5. Continue to stir until the eggs have a porridge consistency.
6. Serve over the dry toast.
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