Dietitian shares her delicious twist on eggs on toast recipe

The ultimate breakfast: Dietitian shares her VERY tasty twist on ‘eggs on toast’ – as the two foods to ditch first thing are revealed

  • A dietitian shared her delicious twist on eggs on toast: egg toast cups
  • Susie Burrell said the dish combines good quality carbs and a protein-rich option
  • Dietitian said her egg toast cups are the ‘perfect balance’ of food in the morning
  • Previously, Susie shared what not to eat first thing – including Turkish bread 

A dietitian has shared her delicious twist on eggs on toast for breakfast time: egg toast cups.

Susie Burrell, from Sydney, said her dish is a ‘great spin on breakfast that combines good quality carbohydrates in a portion-controlled serve’.

The meal also has a protein-rich and Omega-3 filling comprising eggs and salmon, that will help you to feel full and satisfied until lunchtime.

‘It’s a warm option for these chilly mornings, and the perfect breakfast balance,’ Susie wrote on Instagram. 

A dietitian has shared her delicious twist on eggs on toast for breakfast time: egg toast cups (Susie Burrell pictured)

* TURKISH BREAD: It has 60 to 80 grams of carbohydrate per serve, which is the equivalent of three or four slices of regular bread.

* SUGARY CEREALS: They are very low in fibre, heavily processed and they’re not going to leave you fuller for an extended period of time.

To make the egg toast cups, Susie said you’ll need whole meal bread, six eggs, shredded mozzarella cheese, chives, hot smoked salmon and salt and pepper.

You’ll also need around 25 minutes to spare to make the dish.

Susie said first of all, you need to pre-heat the oven to 180 degrees Celsius and grease a muffin tray for six.

Next, use a rolling pin to flatten each side of the bread and then cut them in half horizontally, placing the longest side of each in the middle.

Press the bread into the muffin tin, sprinkle mozzarella at the base of each cup and crack one egg on top of each egg cup.

Once this is done, bake the cups for 20 minutes in the oven, or until you reach your desired consistency.

Top with chives, hot smoked salmon and salt and pepper to serve.

Hundreds who saw the delicious dish said they couldn’t wait to try it and loved the look of the breakfast alternative.

‘Yum,’ one commenter posted. ‘Looks delicious!’ another added. 

How to make Susie’s egg toast cups 

INGREDIENTS

Susie shared the simple recipe (pictured) on her Instagram page

Six slices Helga’s digestive well-being barley wholemeal bread

Six eggs

1/2 cup of shredded mozzarella cheese

Salt and pepper to taste

Chives, chopped

Tassal hot smoked salmon 

METHOD

1. Pre-heat oven to 180 degrees Celsius and grease a muffin tin for six.

2. Use a rolling pin to flatten each side of the bread and then cut them in half horizontally and place the longest side of each in the middle. Press bread into the muffin tin.

3. Sprinkle mozzarella cheese at the base of each toast cup and then crack one egg on top of each toast cup.

4. Bake for 20 minutes, or until the eggs are at desired consistency.

5. Top with chives and hot smoked salmon.

Source: Susie Burrell 

Previously, Susie (pictured) revealed the foods she never recommends anyone eat for breakfast, including Turkish bread and sugary cereals

Previously, Susie revealed the foods she never recommends anyone eat for breakfast, including Turkish bread and sugary cereals:

‘Steer clear of the Turkish bread because it has 60 to 80 grams of carbohydrate per serve, which is the equivalent of three or four slices of regular bread,’ she said. 

‘[Turkish bread] soaks all the butter up in there, it’s so delicious but it’s going to send your glucose levels skyrocketing. It’s absolutely the worst food choice at the café.’

Susie said another option to avoid, especially for young children, is sugary cereals.

‘They’re very low in fibre, heavily processed and they’re not going to leave them fuller for an extended period of time. And if they start to have that in the morning, they’re going to get used to wanting sweet foods in the mornings’ she said.

Susie said Weetbix is a good option for breakfast because it’s ‘rich in fibre, quick and easy’ and has ‘minimal added sugar’.

‘It won’t keep you as full as long as eggs on toast but it’s still reasonably good choice. It’s [also] very good for your gut health,’ she said. 

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