Meal Details

1. Toast with butter

225 cals, 8p, 24c, 10f (per meal)

Scale to: , 2 slice(s)

Bread

2 slice (64g)

Butter

2/3 tbsp (9g)

Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, specific quantities) in the directions below aren't. The original recipe was for 1 slice(s), scale accordingly (2x).

Toast the bread to desired toastiness.

Spread the butter on the bread.

2. Orange

85 cals, 1p, 16c, 0f (per meal)

Scale to: , 1 orange(s)

Oranges

1 orange (154g)

3. Egg in an eggplant

110 cals, 6p, 1c, 9f (per meal)

Scale to:

Oil

1/3 tbsp (5mL)

Eggplant

1 1 inch (2.5 cm) slice(s) (60g)

Eggs

1 medium (44g)

Coat the eggplant in oil and put in a skillet over medium heat, cooking for about 4 minutes on each side until soft and lightly browned.

Remove eggplant from skillet and when cool enough to touch, cut a small hole in the center and set the small circle to the side.

Place the eggplant back in the skillet and crack an egg in the middle of the hole. Cook for 4 minutes, then flip and cook for another 2-3 minutes.

Add salt and pepper to taste and serve with eggplant circle that had been set aside.