Breakfast for dinner
Preparation time: Less than 30 Minuti
Nutritional information: 502 kcal / per serving
Course: Second course
Geographic Area: U.S.A.
Enviromental Impact: Moderate (0.82kg CO2 eq)
Recipe in partnership with:
Breakfast is definitely the most important meal of the day, so much so that sometimes it is tempting to repeat it at dinner as well. Following this inspiration, all of the ingredients in this dish are perfectly balanced nutritionally and create a pure pleasure experience that provides the same amount of energy at the end of the day that we usually seek in the morning.
Ingredients for 4 portions
- Whole grain rye bread 400 g
- Eggs 8
- Cluster tomatoes 600 g
- Champignon mushrooms 200 g
- Halls q.b.
- Canola oil 20 g
- Blueberries 80 g
- Strawberries 80 g
- Raspberries 90 g
- Lemon peel 10 g
- Maple syrup 25 g
- Mint 20 g
Preparation
Preheat the oven to 200° C.
Wash all fruits and vegetables.
Cut the tomatoes in half and the mushrooms into quarters.
Season them with salt and canola oil, then bake them in a 200°C oven for 7-10 minutes.
Cut the fruit into chunks, mix and flavor them with lemon peel, maple syrup and fresh mint.
Cook the eggs in a nonstick pan without adding fat.
Toast the bread.
Serve the eggs, toast, and vegetables with the fruit salad on the side.
Enviromental Impact
Moderate
Details
Per serving:
0.82kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.