Scrambled egg with spinach on rye

Serves: 2 SmartPoints Per Serving: 5

Recipe details


Flavourful and nourishing, this dish makes a satisfying veggie brunch or light lunch.


calorie controlled cooking spray
6 spring onions, sliced finely
2 eggs, beaten
3 tablespoons skimmed milk
2 x 60 g slices dark rye bread

150 g baby leaf spinach
salt and freshly ground black pepper

Tabasco sauce


1. Mist a non-stick frying pan with the cooking spray, add the spring onions and cook for 2 minutes until softened. Add the eggs and milk, season well and cook gently, stirring often, until lightly set.

2. Meanwhile, toast the rye bread and cook the spinach in a large pan with a splash of water until just wilted. Drain and season. Halve the rye toast, divide between 2 plates and top with the spinach and scrambled egg. Serve with a good splash of Tabasco sauce.


*To make this a No Count option, use 2 slices brown calorie controlled bread instead for 2 SmartPoints value

*To make this a gluten free option, swap the dark Smart rye Points bread for 2 x 35g slices gluten free brown bread for 4 SmartPoints

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