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Ranch-Style Eggs with Rye Bread

By chef Gulasch

Juicy scrambled eggs enriched with a mixture of crushed tomatoes, onion, and cheese, served on crispy bread. A great choice for a quick and tasty breakfast or a light lunch.

9 min
Easy

4 min prep · 5 min cook

Ranch-Style Eggs with Rye Bread
536 kcal · per serving
Protein 34g Carbs 26g Fat 31g
Ingredients

What you will need

5 items · serves 1
  • Eggs 2 pcs
  • Rye bread 1 slice
  • Canned Tomatoes 0.25 pcs
  • Onion 0.5 pcs
  • Grated cheese 50 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

8 steps · 5 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍳🍅✨

  2. Chop the onion. Finely chop the onion

  3. Mix the ingredients. Mix the tomatoes, onion, and cheese together

  4. Whisk the eggs. Whisk the eggs and season with salt and pepper

  5. Make the scrambled eggs. Heat oil or butter in a pan, add the eggs, and stir over medium heat for about 2-3 minutes until the desired consistency is reached (ideally slightly creamy)

  6. Stir in the mixture. Stir the tomato-and-cheese mixture into the eggs and briefly heat through

  7. Toast the bread. Optionally slice the bread and toast it in a pan on both sides for about 1 minute until golden, or use it fresh

  8. Spread and serve. Spread the mixture on the bread and serve 🍽️✨

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