Low Gi Creamy Scrambled Eggs

“Scrambled eggs on toast was one of my favourite breakfasts but it needed some tweaking to make it low fat and low GI. I have stated granary bread in the recipe I usually use Bergen linseed bread or High fibre seeded bagels (1/2 only) but Rye bread works very well too. The eggs are creamy and moist without having lots of butter in or being undercooked.”
READY IN:
15mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the granary bread to your desired browness.
  2. In a sauce pan heat the butter until foamy.
  3. Whisk the eggs with a fork to combine and then place in pan.
  4. Stir the eggs until just setting and then add the cream cheese.
  5. Continue to stir until the eggs have a porridge consistency.
  6. Serve over the dry toast.

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