Menu
Scrambled eggs with bread
- Good for breakfast
- Good for dinner
Less suited for lunch.
Eggs with butter or a separate dairy-free version; bread and optional vegetables served separately.
Menu portion17 min362.5 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Egg, Gluten, Milk
May contain: Sesame, Soy
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Energy
- 362.5 kcal
- Protein
- 19.8 g
- Fat
- 15.4 g
- Carbohydrate
- 32.7 g
- Total carbohydrate (by difference)
- 41 g
- Fibre (Fineli)
- 6.2 g
- Saturated fatty acids
- 5.4 g
- Sodium
- 655.4 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 129.5 kcal
- Protein
- 7.1 g
- Fat
- 5.5 g
- Carbohydrate
- 11.7 g
- Total carbohydrate (by difference)
- 14.6 g
- Fibre (Fineli)
- 2.2 g
- Saturated fatty acids
- 1.9 g
- Sodium
- 234.1 mg
- Salt (sodium × 2.5)
- 0.59 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.