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Breakfast eggs with toast

Breakfast eggs with toast

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Difficulty:	easy
Preparation:	10 min
Ready in:	10 min

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Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	141 kcal	(7%)
Protein	9 g	(18%)
Fat	5 g	(6%)
Carbohydrates	12 g	(5%)
Added Sugar	0 g	(0%)
Roughage	0 g	(0%)
Vitamin A	150.23 µg	(19%)
Vitamin D	2 µg	(40%)
Vitamin E	5.74 mg	(48%)
Vitamin B1	0.11 mg	(10%)
Vitamin B2	0.31 mg	(22%)
Niacin	1.24 mg	(8%)
Vitamin B6	0.06 mg	(4%)
Folate	51.76 µg	(26%)
Pantothenic Acid	0.18 mg	(3%)
Biotin	1.69 µg	(3%)
Vitamin B12	1.25 µg	(50%)
Vitamin C	0 mg	(0%)
Potassium	71.12 mg	(4%)
Calcium	45.08 mg	(6%)
Magnesium	21 mg	(6%)
Iron	0.69 mg	(5%)
Iodine	60 µg	(40%)
Zinc	0.5 mg	(5%)
Saturates	1 g
Uric Acid	0 g
Cholesterol	175 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	eggs
4 slices	white Bread
	butter if desired

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Directions

1 Bring a pan of water to a boil and carefully lower in the eggs. Cook for about 4 minutes.

2 While the eggs are cooking, toast the bread, spread with the butter, if using, and cut into soldiers.

3 Serve immediately.

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Eggs Breakfast Cooking Toast Egg dish Breakfast egg dish Cooked Soft-boiled