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Breakfast & brunch · 1 serving

Cheesy scrambled eggs on wholemeal toast

Soft scrambled eggs with cheddar on crisp wholemeal toast for a quick, familiar breakfast.

Toast · Scrambles & egg dishes
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Cheesy scrambled eggs on wholemeal toast · Per serving (1 of 1)

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41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

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At a glance

Vegetarian · 5 minutes active preparation · 10 minutes total · meal

Method range: 1–1 servings.

Contains: egg, milk, wheat, gluten. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
2079 kJ
Protein
28.2 g
Carbs
33.5 g
Fat
26.5 g
Iron
3.5 mg
Calcium
377.9 mg
Folate
368.9 µg
Vitamin C
0.3 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Ingredients

Nutrition weights for 1 serving. Changing the batch size keeps the per-serving nutrition the same.

  • Wholemeal bread, 2 slices80 g
  • Eggs, about 2 large, weighed without shell100 g
  • Full-cream milk30 g
  • Salted butter8 g
  • Cheddar cheese made with vegetarian rennet, grated25 g
  • Ground black pepper0.3 g

Method

  1. Toast the wholemeal bread until crisp and set it on a plate.
  2. Whisk the eggs, milk and black pepper in a bowl until evenly combined.
  3. Melt the butter in a small non-stick frying pan over low–medium heat. Pour in the egg mixture and slowly draw a silicone spatula across the base, folding the soft curds over as they form.
  4. When the eggs are almost set, scatter over the cheddar and fold for 30–60 seconds more. Stop when the cheese has melted, no liquid egg remains and the eggs are steaming hot; they should reach 71°C if checked with a thermometer.
  5. Spoon the scrambled eggs over the toast and serve immediately.

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Nutrition

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Cheesy scrambled eggs on wholemeal toast · Per serving (1 of 1)

Choose a shortcut, or tick individual nutrients. The copied results use the amounts shown in this recipe or food.

41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

Preview the text you'll copy

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
2079 kJCooking estimate incomplete—
28.2 gCooking estimate incomplete—
26.5 gCooking estimate incomplete—
5.6 gCooking estimate incomplete22%AI · reported contribution only
33.5 gCooking estimate incomplete—
378 mgCooking estimate incomplete38%RDI · reported contribution only
121 µgCooking estimate incomplete81%RDI · reported contribution only
3.5 mgCooking estimate incomplete20%RDI · reported contribution only
1.95 µgCooking estimate incomplete81%RDI · reported contribution only
369 µgCooking estimate incomplete92%RDI · reported contribution only
0.3 mgCooking estimate incomplete1%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed with measured ingredients, practical timings and explicit doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.

MorselMetrics everyday basics · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing AFCD/AUSNUT records. All listed ingredients and seasoning are counted; unknown nutrient values remain unknown.

  • Wholemeal bread, 2 slices: Whole-recipe edible weight.
  • Eggs, about 2 large, weighed without shell: Whole-recipe edible weight.
  • Full-cream milk: Whole-recipe edible weight.
  • Salted butter: Whole-recipe edible weight.
  • Cheddar cheese made with vegetarian rennet, grated: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Wholemeal bread, 2 slices: Bread, from wholemeal flour
  • Eggs, about 2 large, weighed without shell: Egg, chicken, whole, raw
  • Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
  • Salted butter: Butter, plain, salted
  • Cheddar cheese made with vegetarian rennet, grated: Cheese, cheddar, natural, regular fat
  • Ground black pepper: Pepper, black, ground

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