Scrambled Eggs on Rye with Spring Onion
Makes 1 serving

INGREDIENTS
2 large (110 g) Egg
1 slice, about 40 g Rye bread
20 g Spring onion
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Salt
To taste Black pepper

METHOD
1. Beat the eggs with a pinch of salt and let them sit while the rye toasts.
2. Soften the spring onion in a sprayed pan over low heat for a minute.
3. Pour in the eggs and keep them moving with a spatula. Take the pan off while they still look slightly wet.
4. Pile onto the rye and finish with black pepper.

Contains gluten cereals and eggs.

RECIPE NOTES
No milk in the eggs. It makes them wetter, not creamier, and the low heat does the creamy part on its own.
A 10 g scrape of butter on the toast would add 8 g of fat, so the pan is sprayed instead and the toast goes without.

Full recipe: https://www.getfuel8.com/recipes/scrambled-eggs-rye-spring-onion
