Whole-wheat bread with egg and tomato Calories

Yes. Scramble the egg in a pan with the tomato, then serve the mixture on toasted whole-wheat bread. Cook off excess tomato liquid first so the topping does not soak through the bread.

Toast the bread well and drain or cook down watery tomatoes before adding the egg. Assemble whole-wheat bread with egg and tomato right before eating rather than letting the topping sit on the slice.

Firm, ripe tomatoes work well because they have good flavour without releasing as much liquid as very soft tomatoes. Chop them and cook until their juices reduce before adding the egg or spooning the topping onto the bread.

Yes. Bake the egg and tomato together in a small oven-safe dish, then serve them over toasted whole-wheat bread. You can also poach the egg and add it to cooked tomatoes for a version made without pan-frying.

Fresh parsley, basil, or chives pair well with the egg and tomato. Add herbs after cooking so their flavour stays fresh; a little crumbled feta or grated cheese is another topping option if you want a richer slice.

Yes. Let the cooked egg and tomato cool slightly, then place them between two toasted slices of whole-wheat bread. Use a thicker, well-toasted slice and limit the tomato juice to make the sandwich easier to hold.

You can cook the tomato and egg ahead, but keep them separate from the bread until serving. Refrigerate the cooked topping promptly, reheat it thoroughly, and toast the bread fresh so it does not turn soft.

Refrigerate leftovers in a covered container and eat them the next day. If possible, store the egg-and-tomato topping separately from the bread; this keeps the bread from becoming soggy and makes reheating easier.

Yes, it can make a practical breakfast because the egg and whole-wheat bread provide protein and fibre. Cook the topping while the bread toasts, and add the two together at the end for a quick meal.