Egg white toast with chives and coconut oil
Egg white toast with chives and coconut oil is a nutritious breakfast that combines protein-rich egg whites with the fresh flavor of chives and healthy coconut oil. This simple dish is quick to prepare, making it perfect for a light yet satisfying start to your day.
Cook time 10 min
Prep time 5 min
Ingredients:
1/3 cup egg whites1 tbsp chives
1 dash salt
1 dash black pepper
1/2 tsp coconut oil
1 slice whole-wheat bread
1 tbsp butter
Egg white toast with chives and coconut oil is a wholesome and nutritious breakfast option that is both delicious and easy to prepare. This recipe offers a perfect balance of protein and healthy fats, enhanced with the subtle flavors of chives and the aromatic presence of coconut oil. Ideal for those seeking a light yet satisfying meal to kickstart their day, this toast combines simplicity with taste.
Instructions:
- Finely chop the chives.
- If your egg whites are not already separated, separate them from the yolks.
- Toast the slice of whole-wheat bread in a toaster until golden brown and crispy.
- Heat a non-stick skillet over medium heat.
- Add 1/2 tsp coconut oil to the skillet and let it melt, spreading it evenly.
- Pour the egg whites into the skillet.
- Season the egg whites with a dash of salt and a dash of black pepper.
- Stir gently with a spatula and cook until the egg whites are just set and no longer runny, about 2-3 minutes.
- Stir in the chopped chives just before the egg whites are fully cooked.
- Spread 1 tbsp of butter evenly on the toasted whole-wheat bread.
- Place the cooked egg whites on top of the buttered toast.
- Serve immediately, while hot.
In just a few simple steps, you can create a delectable egg white toast with chives and coconut oil that is both healthy and tasty. Whether you're in a rush or looking to enjoy a leisurely breakfast, this recipe caters to all needs. Remember, the secret lies in the balance of flavors and the quality of ingredients used. Enjoy your nutritious and delicious toast!
Egg white toast with chives and coconut oil FAQ:
Cook the egg whites in the skillet for about 2-3 minutes until they are just set and no longer runny.
While it's best served fresh, you can store any leftover cooked egg whites in an airtight container in the refrigerator for up to 2 days. However, once assembled, it's not recommended to store the toast.
You can substitute coconut oil with other cooking oils such as olive oil or butter, although using these may slightly alter the flavor.
A non-stick skillet is best for cooking the egg whites, as it prevents them from sticking and allows for easy flipping or stirring.
To make this recipe dairy-free, simply omit the butter used to spread on the toast and consider using a dairy-free butter substitute.
Tips:
- Ensure the pan is hot before adding the coconut oil to prevent the eggs from sticking.
- Use fresh chives for the best flavor; dried chives can be used in a pinch but may alter the taste slightly.
- Toast the whole-wheat bread to your preferred level of crispiness before topping it with the egg mixture.
- You can use a non-stick skillet to reduce the amount of butter needed, making the recipe even lighter.
- For added flavor and texture, consider sprinkling some grated cheese on top of the toast before serving.
Nutrition per serving
1 ServingsCalories 240kcal
Protein 12g
Carbohydrates 14g
Fiber 1.78g
Sugar 1.94g
Fat 15g
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