Ingredients
2
Eggs
2
slices
Granary bread
3 
Birds Eye Fish Fingers
30
g
Spinach
50
g
Semi-Skimmed Milk
50
g
Tomato
Method
- Cook Fish Fingers as per pack instructions
- Toast bread
- Place spinach in strainer, pour a little boiling water over it
- Mix eggs with milk and season
- Cook scrambled eggs adding spinach about half way through cooking
- Place toast on plate, top with eggs and Fish Fingers
- Garnish with tomato wedge
- Serve and Enjoy!
Preparation Method
Pan
Grill
Microwave
Oven
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
458.2
20.4
4.6
6.4
1.7
Percent of daily values
23
%29
%23
%7
%28
%* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.