Turmeric Scrambled Eggs on Rye Toast
A vegetarian breakfast for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 549 kcal, 31g protein, 52g carbs, 24g fat and 7g fibre per serving (approximate)
- About 8 minutes, preparation and cooking
- Estimated cost £1.59–£2.27 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 3 eggs
- 2 slices of rye bread
- ½ tsp turmeric
- black pepper, to taste
- 5g butter
- 1 generous handful baby spinach (about 30g)
Method
- Slice or chop baby spinach, then cook them in butter in a non-stick pan over medium heat until softened.
- Beat the eggs in a bowl with turmeric, then add them to the pan and cook over medium heat, stirring gently until softly set.
- Toast the rye bread, then serve with the eggs and black pepper, to taste.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs, Milk. May contain, depending on the product: Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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