Eggs, Toast, And Red Bell Pepper Meal Recipe

Name: Eggs, Toast, And Red Bell Pepper Meal
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 1
Cuisine: International
Ingredients: whole eggs: 100g; whole wheat bread: 60g; cream cheese: 30g; red bell pepper: 100g

whole eggs whole wheat bread cream cheese red bell pepper vegetarian breakfast lunch dinner

This simple yet nutritious meal brings together the wholesome goodness of eggs, toast, and red bell pepper slices for a hearty and balanced dish. Perfect for any meal of the day, this easy-to-prepare combination is ideal for those looking for a healthy and satisfying option. With a total calorie range of approximately 350-450 kcal, it effectively balances protein, carbs, and fats to fuel your day efficiently.

🌎 International: Simple Meal

🔥 Calories 400kcal
🍗 Protein 22.5g
🍚 Carbs 40g
🧈 Fat 17.5g

🥗 Ingredients:

whole eggs (100g)
whole wheat bread (60g)
cream cheese (30g)
red bell pepper (100g)

🍳 How to cook (1 serving):

Cooking Time: 10 minutesPreperation Time: 10 minutes

Toasting the Bread

Begin by toasting the 2 slices of whole wheat bread to your preferred level of crispiness. Once toasted, spread a thin layer of cream cheese on each slice.

Cooking the Eggs

While the bread is toasting, cook the 2 large eggs to your preference. They can be scrambled, fried, poached, or boiled. For a healthier option, consider using minimal oil or butter.

Preparing the Red Bell Pepper

Wash and slice the red bell pepper into thin slices.

Assembling The Dish

Arrange the toasted bread on a plate, top with the cooked eggs, and garnish with the red bell pepper slices on the side.

⭐️ Nutrition facts:

The dish is a great source of protein, offering between 20-25 grams, primarily from the eggs. Whole wheat bread provides a good amount of dietary fiber, while the red bell pepper adds a rich source of vitamins A and C, alongside antioxidants. The addition of cream cheese introduces a creamy texture, contributing to the overall fats in the meal, which range between 15-20 grams.