Breakfast
Scrambled eggs + whole-grain toast
Real morning protein for school days when focus matters. Strong before-practice breakfast too.
- Servings
- 1
- Total
- 8 min
- Skill
- Easy
What you need
Ingredients
Making for
1 serving
- Eggs2 each
- Whole-grain bread2 each
- Unsalted butter1 tbsp
Quantities scale linearly with servings. Round to the nearest practical amount when shopping.
Steps
- 1
Toast the bread
Drop 2 slices whole-grain bread in the toaster. Set medium-dark.
- 2
Whisk and season
Crack 2 eggs into a bowl. Add a small pinch of salt and pepper. Whisk for 15 seconds until fully blended.
0:15
- 3
Low and slow scramble
Melt 1 tsp butter in a non-stick pan over medium-low heat. Pour in the eggs. Stir gently with a rubber spatula for 2 minutes. Pull off the heat while they still look slightly wet, they will finish cooking on the plate.
2:00
- 4
Plate and butter the toast
Butter the toast and top with the eggs. Eat warm with a glass of milk or OJ.
Coach's notes
- Pre-practice breakfast: eat 60-90 min before kickoff so digestion is done.
- Two eggs = roughly 12 grams of protein. Enough to last until snack time.