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Scrambled Eggs on Rye with Spring Onion

Make scrambled eggs on rye with spring onion, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 4 steps

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Scrambled Eggs on Rye with Spring Onion, plated and ready to serve. — The finished recipe. Scrambled Eggs on Rye with Spring Onion

Ingredients 1 to 6 for scrambled eggs on rye with spring onion arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Scrambled Eggs on Rye with Spring Onion, preparation step 1: Beat the eggs with a pinch of salt and let them sit while the rye toasts. — Step 1. Beat the eggs with a pinch of salt and let them sit while the rye toasts.

Scrambled Eggs on Rye with Spring Onion, preparation step 2: Soften the spring onion in a sprayed pan over low heat for a minute. — Step 2. Soften the spring onion in a sprayed pan over low heat for a minute.

Scrambled Eggs on Rye with Spring Onion, preparation step 3: Pour in the eggs and keep them moving with a spatula. Take the pan off while they still look slightly wet. — Step 3. Pour in the eggs and keep them moving with a spatula. Take the pan off while they still look slightly wet.

The finished scrambled eggs on rye with spring onion. — Step 4. Pile onto the rye and finish with black pepper.

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