Breakfast

Scrambled Eggs on Rye with Spring Onion

Name: Scrambled Eggs on Rye with Spring Onion
Prep time: 8 min
Total time: 8 min
Yield: 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; A pinch Salt; To taste Black pepper

Two eggs scrambled slowly with spring onion on a slice of toasted rye. 17 g of protein for 257 kcal.

Calories: 257kcal
Protein: 17g
Fat: 12g
Carbs: 19g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg2 large (110 g)
Rye bread1 slice, about 40 g
Spring onion20 g
Olive oil spray3 sprays, about 0.75 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
SaltA pinch
Black pepperTo taste

Method

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

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.