Soft scrambled eggs on toast with a thin layer of peanut butter and a touch of jam or honey.
ABy Anne
Servings
4
4 piece eggs
4 slice whole-grain sandwich bread
0.25 cup smooth peanut butter
2 tbsp jam or honey
2 tbsp milk
1 tbsp unsalted butter
0.13 tsp salt
0.13 tsp ground black pepper
Calories
406 kcal
Protein
14g
Carbs
52g
Fat
16g
Fiber
5g
Sugar
8g
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Prep
1. Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the mixture is smooth and slightly frothy.
2. Lightly toast the slices of whole-grain sandwich bread until just set and dry on the surface but still soft in the middle, then place them on a cutting board to cool slightly.
4 slice whole-grain sandwich bread
Toast Assembly
3. Spread a thin, even layer of peanut butter over each slice of toast, then drizzle or thinly spread jam or honey on top of the peanut butter.
0.2 cup smooth peanut butter,
2 tbsp jam or honey
Cook Eggs
4. Place a nonstick skillet over low to medium-low heat and add the butter, letting it melt and coat the pan.
1 tbsp unsalted butter
5. Pour the egg mixture into the skillet and cook gently, stirring slowly and continuously with a spatula, scraping the bottom and sides until the eggs are soft, creamy, and just set with no visible liquid.
Finish & Serve
6. Divide the soft scrambled eggs evenly over the peanut butter and jam or honey toasts, spreading gently to the edges without compressing the eggs.
7. Using a sharp knife, cut each topped slice into small bite-sized squares for little hands, and serve warm.
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