Breakfast · 10 min · 1 serving
Scrambled eggs on toast.
Soft eggs and spinach on buttered whole-wheat toast.
Log this recipe ↗
On your plate.
175kcal
9.5protein · g
13.9carbs · g
9fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Whole-wheat bread64 g
- Egg · scrambled120 g
- Spinach30 g
- Mantikilya (butter) · salted5 g
At the stove.
- Toast and butter the bread.
- Wilt the spinach, then fold it into the scrambled eggs.
- Pile onto the toast.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 1 servings. A cook’s own recipe may differ.
Whole-wheat breadFDC 17268864 g × 252 / 100
= 161.3 kcal
= 161.3 kcal
Egg · scrambledFDC 172187120 g × 149 / 100
= 178.8 kcal
= 178.8 kcal
SpinachFDC 16846230 g × 23 / 100
= 6.9 kcal
= 6.9 kcal
Mantikilya (butter) · saltedFDC 1734105 g × 717 / 100
= 35.9 kcal
= 35.9 kcal
382.8 kcal ÷ 1 = 382.8 kcal / serving
