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🍳 Herb Scrambled Eggs on Toasted Baguette

263 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch spring onions
• 3 eggs
• 3 tbsp milk (1.5% fat)
• 2 tbsp mixed herbs (fresh or frozen)
• salt
• pepper
• 4 slices whole wheat baguette (thinly sliced)
• 160 g tomatoes (2 tomatoes)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Slice the spring onions into thin rings.
3. 3. Beat the eggs in a bowl using a fork.
4. 4. Add the milk to the eggs.
5. 5. Finely chop the herbs.
6. 6. Add the herbs and spring onion rings to the egg and milk mixture.
7. 7. Season the mixture with salt and pepper.
8. 8. Stir all ingredients together well.
9. 9. Pour the egg mixture into a non-stick frying pan.
10. 10. Place the frying pan on a low heat setting.
11. 11. Allow the eggs to set slowly.
12. 12. Use a spatula to repeatedly pull the egg mixture from the edge to the center.
13. 13. Slice the baguette pieces open.
14. 14. Toast the baguette slices until golden brown.
15. 15. Wash the tomatoes.
16. 16. Cut out the hard stem areas of the tomatoes in a wedge shape.
17. 17. Halve one of the tomatoes.
18. 18. Rub the cut surface of the tomato over the toasted bread slices.
19. 19. Press the tomato firmly onto the bread.
20. 20. Let the bread absorb the tomato juices.
21. 21. Lightly season the tomato-rubbed bread slices with salt and pepper.
22. 22. Cut the remaining tomato into wedges.
23. 23. Place the finished scrambled eggs onto the prepared bread slices.
24. 24. Garnish the dish with the tomato wedges.

Nutrition per serving

• kcal: 263
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 23 g