Scrambled Eggs on Toast with Vegemite and Avocado
Recipe Type:
Standard
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 2 |
| Serving Size | 5.30 oz |
Ingredients
4 pieces
Eggs
4 slices
bread
2 tsp
vegemite
1 pieces
Avocado
0.5 tsp
salt
0.5 tsp
pepper
2 tbsp
butter
Directions
Step 1
Crack the eggs into a bowl and whisk them until well beaten.
Step 2
Heat a non-stick skillet over medium heat and melt the butter.
Step 3
Pour the beaten eggs into the skillet and cook, stirring gently, until they reach your desired consistency.
Step 4
Toast the bread slices until golden brown.
Step 5
Spread Vegemite on one side of each toast slice.
Step 6
Slice the avocado and spread it on top of the Vegemite.
Step 7
Divide the scrambled eggs between the toast slices and season with salt and pepper.
Step 8
Serve the Scrambled Eggs on Toast with Vegemite and Avocado immediately.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 23.85 kcal | 1.19% |
| Vitamin A | 0.53 IU | 0.06% |
| Monounsaturated Fat | 0.477 g | 0% |
| Saturated Fat | 0.265 g | 0.24% |
| Fat | 1.06 g | 0.76% |
| Carbohydrates | 2.385 g | 0.48% |
| Sodium | 42.4 mg | 8.48% |
| Fibers | 0.371 g | 0.98% |
| Sugars | 0.159 g | 0% |
| Protein | 1.06 g | 1.25% |
| Vitamin C | 0.795 mg | 0.88% |
| Calcium | 0.53 mg | 0.11% |
| Iron | 0.795 mg | 0.16% |
| Potassium | 31.8 mg | 6.36% |
| Alcohol | 0 g | 0% |
| Cholesterol | 21.2 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.053 mg | 4.08% |
| Vitamin B12 | 0.106 mcg | 4.42% |
| Vitamin E | 0.159 mg | 1.06% |
| Zinc | 0.106 mg | 0.02% |
| Selenium | 1.06 mcg | 0.21% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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