In the kitchen with MyTrela

Graham bread in egg with tomato and chives

A savoury dish for two plates: warm graham bread in an egg coating and fresh tomatoes with chives.

2 servings

Graham bread in egg with tomato and chives — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the products in grams; the stated weight refers to the part intended for use.

  • Graham bread120 g
  • Hen's egg100 gWeigh the egg contents without shells.
  • Milk 2%40 g
  • Rapeseed oil8 g
  • Red tomato200 g
  • Chives6 g
  • Salt0.6 g
  • Black pepper0.2 g

Preparation

  1. Wash the tomatoes and chives. Cut the tomatoes into wedges and finely chop the chives; divide between two plates.
  2. Combine the weighed egg, milk, salt and pepper in a wide dish. Put the bread slices in it and turn them so that both sides are moistened with the mixture.
  3. Spread the weighed oil in a non-stick frying pan and heat over a moderate heat. Transfer the slices to the pan and pour the remaining egg mixture around them to use all the weighed ingredients.
  4. Fry, turning the bread, until the coating and remaining egg mixture are completely set. This takes approximately 6–8 minutes; the rate depends on the pan and thickness of the slices.
  5. Divide the bread and cooked egg mixture into two equal portions. Serve beside the prepared vegetables.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.