Nutty Eggs on Rye Toast
Lily & Loaf
Rated 5.0 stars by 1 users
Category
Breakfasts
Cuisine
Healthy Eating
Author:
Lily & Loaf
Servings
1
Prep Time
2 minutes
Cook Time
7 minutes
Calories
295
Nutty Eggs on Rye Toast combines soft-boiled eggs with creamy nut butter on toasted rye bread for a satisfying high-protein breakfast. Finished with microgreens and seasoning, this simple recipe delivers a balance of protein, healthy fats and whole grains.
Ingredients
-
2 soft-boiled eggs
-
1 slice rye bread, toasted
-
1 tsp cashew or almond butter
-
Small pinch of pink Himalayan salt
Optional Toppings
-
Microgreens
-
Cracked black pepper
-
Chilli flakes
Directions
Bring a saucepan of water to the boil and cook the eggs for approximately 7 minutes for soft centres.
Toast the rye bread and spread with the cashew or almond butter.
Peel the eggs and place them onto the toast.
Gently crush the eggs with a fork, allowing the yolk to mix slightly with the nut butter.
Sprinkle with a pinch of salt and top with microgreens or black pepper if desired.
Recipe Note
Almond butter provides a slightly sweeter flavour, while cashew butter creates a creamier texture.
Nutrition
Nutrition
- Serving Size
- Per Serving
- per serving
- Calories
- 295
- Carbohydrates
- 18 grams
- Protein
- 16 grams
- Fibre
- 4 grams
- Fat
- 17 grams
- Sugar
- 2 grams
- Sodium
- 310 milligrams
