3x15BreakfastBoil12 min
Rye Bread with Milk and Blueberries
A simple breakfast made with rye bread, milk, and blueberries: the bread is lightly warmed in milk, then topped with fresh blueberries. Soft, quick, and easy for everyday mornings.
3 main products
Rye bread - 60 gMilk 2.5% - 200 mlBlueberry - 80 g
Allowed extras
290 kcalP: 11F: 6C: 50
Cooking
- 1Pour the milk into a small saucepan and place it over medium heat.
- 2Bring the milk almost to a boil, then reduce the heat to low.
- 3Cut the rye bread into small pieces or strips.
- 4Add the bread to the hot milk and warm it for 1–2 minutes, stirring gently so it softens.
- 5Divide the bread and a little of the milk between serving plates.
- 6Top with blueberries and serve immediately.
Menu type
Moderate calorie