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Protein and fiber source, popular breakfast, flavorful with fresh herbs
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Herb egg toast (60 g) has 111 calories. That works out to 185 calories per 100 g. It contains 12.9 g of carbs, 5.2 g of protein, 4 g of fat and 1.3 g of fiber. Its 4.8 µg of Biotin covers 16% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 60 g
111
KCAL / 60G
Carbs
12.9g
· 5% DV
Protein
5.2g
· 10% DV
Fat
4g
· 5% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 19% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 1.02 g | 5% |
| Trans fat | 0 g | |
| Sodium | 192 mg | 8% |
| Total carbohydrate | 12.9 g | 5% |
| Fiber | 1.3 g | 5% |
| Protein | 5.2 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 111 kcal |
| 1 slice (extra small) | 30 g | 56 kcal |
| 1 slice (thin) | 40 g | 74 kcal |
| 1 slice (thick) | 80 g | 148 kcal |
| 100 g | 100 g | 185 kcal |
| 1 piece (large) | 100 g | 185 kcal |
| 1 slice (jumbo) | 100 g | 185 kcal |
| 2 slice (medium) | 120 g | 222 kcal |
| 1 serving (large) | 150 g | 278 kcal |
Calculated from 185 calories per 100 g.
Herb egg toast is made by mixing chopped fresh herbs into beaten egg, coating bread slices, and cooking them in a lightly oiled pan. Turn the slices over medium heat until the egg is fully set and both sides are browned.
Parsley, dill, and chives work especially well in herb egg toast. You can also use basil or spring onion; chop the herbs finely so they spread through the egg and cling evenly to each slice.
Sturdy bread is best for herb egg toast because it holds its shape when dipped in egg. Sourdough, country-style bread, or thick-cut sandwich bread all work; very thin slices can become soggy or fall apart.
Yes, slightly stale bread is a good choice for herb egg toast because it absorbs the egg mixture without getting soggy as quickly. Dip it briefly, especially if the slices are very dry, so they do not become heavy.
Yes, herb egg toast can be baked. Arrange egg-coated slices in a single layer on a lined baking sheet and bake until the egg is set and the bread is browned, turning the slices once for more even color.
To keep herb egg toast from getting soggy, dip each slice briefly rather than soaking it, and avoid crowding the pan. Cook over medium heat so the egg sets and the bread browns before it absorbs too much moisture.
Herb egg toast pairs well with sliced tomatoes, cucumber, or a simple green salad. For a fuller breakfast, serve it with yogurt or cheese; add salty sides sparingly if the egg mixture is already seasoned.
Yes, you can cook herb egg toast in an air fryer if the coated slices fit in a single layer. Check it as it cooks, since airflow and slice thickness affect browning, and turn the toast if one side colors faster.
It is best to cook herb egg toast just before serving because bread left in the egg mixture softens quickly. You can chop the herbs ahead and refrigerate them, then whisk them into the egg when you are ready to cook.
Refrigerate leftover herb egg toast in a covered container once it has cooled, and eat it soon. Reheat it in a pan or oven to bring back some crispness; reheating in a microwave tends to soften the bread.
Vitamins
Biotin
4.8µg · 16% DV
B12
0.3µg · 13% DV
Vitamin K
10.8µg · 9% DV
B2
0.11mg · 8% DV
Minerals
Selenium
6.6µg · 12% DV
Sodium
192mg · 8% DV
Phosphorus
57mg · 8% DV
Copper
0.05mg · 6% DV
Potassium ⭐
72mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 1 slice (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Herb egg toast is a simple Turkish-style breakfast made by dipping slices of bread in beaten egg mixed with fresh herbs, then cooking them in a pan. Parsley and dill are common choices, though the herbs can vary with what is on hand. It is a handy way to turn everyday bread and eggs into a warm, savoury meal.
The outside becomes lightly golden while the middle stays soft. In Turkey it is often served at breakfast with cheese, olives and tomatoes, alongside tea; it also works well for a relaxed brunch elsewhere. The egg contributes protein, while bread provides most of the carbohydrates and some fibre. For a more filling, higher-fibre version, use wholegrain bread and cook with just a little oil.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.02g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.66g
Omega 6:3 ratio 10.2:1
Above the ideal 4:1 (10.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.