Scrambled Eggs on Toast with Vegemite and Avocado

Ingredients

• Rye bread

  2 slice, regular or 64g

• Butter

  Unsalted

  2 tsp or 9g

• Vegemite

  Kraft

  2 teaspoon or 11g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Pepper

  Spices, black

  2 dash or 0.2g

Directions

1. Toast the slice of rye bread.
2. Spread butter and Vegemite evenly over the toasted bread.
3. Mash the avocado onto the bread.
4. In a non-stick skillet over medium heat, scramble the eggs and milk until just set.
5. Top the prepared toast with the scrambled eggs and season with freshly cracked black pepper.