Meal Details

1. Toast with butter
225 cals, 8p, 24c, 10f (per meal)
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).
1
Toast the bread to desired toastiness.
2
Spread the butter on the bread.

2. Orange
85 cals, 1p, 16c, 0f (per meal)
Oranges
1 orange (154g)

3. Egg in an eggplant
110 cals, 6p, 1c, 9f (per meal)
Oil
1/3 tbsp (5mL)
Eggplant
1 1 inch (2.5 cm) slice(s) (60g)
Eggs
1 medium (44g)
1
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.
2
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.
3
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.
4
Add salt and pepper to taste and serve with eggplant circle that had been set aside.