Breakfast Eggs with Toast
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
141
calories
Calories
Ingredients
for
4
servings
Preparation steps
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.
Health information
Exact nutritional values of this recipe
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 kcal | (7 %) | ||
| Protein | 9.49 g | (10 %) | ||
| Fat | 4.98 g | (4 %) | ||
| Carbohydrates | 11.96 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritions
| Vitamin A | 150.23 mg | (18,779 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.74 mg | (48 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 51.76 μg | (17 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 1.69 μg | (4 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 71.12 mg | (2 %) | ||
| Calcium | 45.08 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.69 mg | (5 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Cholesterol | 175 mg |
Author of this recipe:
EAT SMARTER
all recipes of this author
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