2 large eggs
2 slices of whole grain bread
1 tablespoon of light mayonnaise
1 teaspoon of dijon mustard
Salt and pepper to taste
Optional: sliced avocado, baby spinach leaves, or tomato slices
In a small bowl, whisk together the eggs with salt and pepper to taste.
Heat a non-stick pan over medium-high heat and spray with cooking spray.
Pour the whisked eggs into the pan and cook, stirring occasionally, until they are fully cooked and scrambled.
Toast the slices of bread and spread the light mayonnaise and dijon mustard on each slice.
Spoon the scrambled eggs onto one slice of bread and top with optional ingredients, if desired.