Whole Wheat Toast with Scrambled Egg
Sarapan • Malaysia
How to Make Whole Wheat Toast with Scrambled Egg (Traditional & Healthy Version)
Whole Wheat Toast with Scrambled Egg is a beloved breakfast choice in Malaysia, cherished for its simplicity, wholesome ingredients, and multicultural influences. This dish combines hearty whole wheat roti bakar (toast) with creamy telur hancur (scrambled egg), often enhanced with local herbs such as daun bawang (spring onions) and a touch of pandan for aroma. Malaysian breakfasts are renowned for their balance of flavors and nutrition, reflecting the nation's rich heritage and diverse communities. Whether enjoyed at bustling kopitiams or at home, this breakfast is a staple among Malaysians seeking a healthy start to their day. The Malaysian version often incorporates elements like lemongrass and low-fat dairy to elevate taste and nutrition, making it suitable for calorie-conscious eaters. Whole wheat bread is a nod to modern health trends, while eggs provide protein and satiety. This recipe is vegetarian-friendly, easily adaptable for vegan diets, and offers a balanced meal that fits perfectly into Malaysia’s vibrant food culture. With its mild, savory flavors and fragrant local ingredients, Whole Wheat Toast with Scrambled Egg is not only delicious but also a smart choice for anyone tracking their nutrition.
Bahan-bahan(untuk 2 slices whole wheat toast with 2 eggs per person)
- 4 slices Whole wheat bread (roti gandum)
- 4 large Eggs (telur ayam)
- 1/4 cup Low-fat milk (susu rendah lemak)
- 2 stalks Spring onions (daun bawang, finely chopped)
- 1 small Pandan leaf (daun pandan, tied in knot) - pilihan
- 1 stalk Lemongrass (serai, bruised) - pilihan
- 1/4 tsp Black pepper (lada hitam, freshly ground)
- 1/4 tsp Salt (garam)
- 1 tbsp Olive oil (minyak zaitun, can substitute with minyak jagung)
- 1 medium Tomatoes (diced, optional for garnish) - pilihan
Arahan
- 1
Lightly toast the whole wheat bread slices until golden and crisp using a toaster or grill.
5 minutes
Use a grill pan for extra aroma and authentic roti bakar texture.
- 2
Crack eggs into a bowl. Add low-fat milk, salt, and black pepper. Whisk until well combined.
3 minutes
Beat eggs gently to ensure fluffy scrambled texture.
- 3
Heat olive oil in a non-stick pan. Add daun bawang, lemongrass, and pandan leaf. Sauté briefly to release fragrance.
2 minutes
Remove lemongrass and pandan before adding eggs for subtle flavor.
- 4
Pour the egg mixture into the pan. Stir gently with a wooden spatula over medium-low heat.
5 minutes
Cook slowly for creamy, moist scrambled eggs.
Kenapa hidangan ini sihat
Whole Wheat Toast with Scrambled Egg is a nutritious, balanced meal perfect for calorie tracking. It combines lean protein, healthy fats, and complex carbohydrates, supporting weight management and stable blood sugar. The recipe uses fresh, local ingredients with minimal oil, making it suitable for vegetarian diets and easily adaptable for vegan lifestyles.
This dish is rich in protein from eggs, providing essential amino acids for muscle repair. Whole wheat bread adds dietary fiber, promoting digestive health and sustained energy. The use of low-fat milk reduces saturated fat, while olive oil offers heart-healthy monounsaturated fats. Spring onions and tomatoes contribute vitamins A and C, plus antioxidants. Lemongrass and pandan are sources of phytochemicals, supporting overall wellness.
Petua
- 💡Tip 1: Use day-old bread for extra crunch and aromatic roti bakar flavor.
- 💡Tip 2: Whisk eggs with a pinch of turmeric for added color and mild earthy notes.
- 💡Tip 3: Infuse eggs with pandan and lemongrass for a uniquely Malaysian aroma.
Penyimpanan & hidangan
Store leftover scrambled eggs and toast separately in airtight containers in the refrigerator for up to 24 hours. Reheat in a microwave or pan. Avoid freezing to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
