High-Iron Scrambled Eggs with Spinach, Beans & Wholemeal Toast

Name: High-Iron Scrambled Eggs with Spinach, Beans & Wholemeal Toast
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 large eggs; 30 ml semi-skimmed milk; 1 tbsp olive oil; 30 g fresh spinach leaves, roughly chopped; 80 g canned white beans, drained and rinsed; 2 slices wholemeal bread (about 70 g total); 1 tsp butter; ½ tsp sea salt; ¼ tsp freshly ground black pepper; ¼ tsp smoked paprika; 1 tsp chopped fresh chives

A kid-friendly iron boost to start the day

Children's Nutrition

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A bright, iron-rich breakfast of fluffy scrambled eggs with spinach and white beans served on wholemeal toast, perfect for growing children with orange wedges.

Prep10 min

Cook10 min

Serves2 servings

Nutrition per serving

300kcal

15gProtein

5gFibre

30gCarbs

12gFat

Nutritionist’s Note

I love this dish because the combination of eggs, spinach and beans delivers a hefty iron punch that children can easily absorb, especially when paired with vitamin-C rich orange wedges. It’s ideal for youngsters who are picky but need extra minerals for growth. I often recommend it for school mornings when a quick, balanced meal is essential.

Ingredients

2 large eggs
30 ml semi-skimmed milk
1 tbsp olive oil
30 g fresh spinach leaves, roughly chopped
80 g canned white beans, drained and rinsed
2 slices wholemeal bread (about 70 g total)
1 tsp butter
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
1 tsp chopped fresh chives

Method

Toast the wholemeal bread slices in a toaster or under a grill until golden, then set aside.
Heat a non-stick skillet over medium heat and add the butter; melt it so the pan is lightly coated.
Add the chopped spinach and sauté for 1–2 minutes until just wilted, then stir in the white beans and cook another minute.
In a bowl, whisk together the eggs, milk, salt, pepper and smoked paprika until a uniform pale mixture forms.
Pour the egg mixture over the spinach-bean mixture, reduce heat to low and gently stir with a silicone spatula, allowing the eggs to set while remaining soft and fluffy.
When the eggs are softly scrambled, fold in the chopped chives and remove the pan from the heat.
Spread a thin layer of butter on each toast slice if desired, then top each with an equal portion of the scrambled egg mixture and serve immediately.

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Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat, adding a splash of milk to restore creaminess.

Tips

Add a teaspoon of hemp seeds for extra plant-based protein and iron.
Use iron-fortified wholemeal bread to boost the mineral content further.
Serve with a small glass of orange juice to enhance iron absorption from the spinach.