Scrambled Eggs with Bacon and Asparagus on Toast
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Toast bread.
2.
Rinse asparagus, snap off ends and peel the lower third of each stalk. Cook asparagus in boiling salted water, about 10 minutes. Rinse and drain well. Cut bacon in half lengthwise and fry until crisp in a dry frying pan. Remove from pan.
3.
Whisk egg with 1 tablespoon water. In frying pan, cook eggs in hot, melted butter, stirring, until scrambled. Season with salt and pepper.
4.
Divide scrambled eggs, asparagus and bacon among bread slices. Top with cheese slices and broil, watching carefully, until cheese is melted and lightly browned.
