Scrambled eggs with cheese
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  • Scrambled Eggs with Cheese

Freeze-Dried Breakfasts

Scrambled eggs with cheese

Summit To Eat
SE-01-01
Summit To Eat

This scrambled eggs with cheese pouch is a savoury freeze dried breakfast perfect for your trekking and camping trips. Just 87g providing approximately 454 Kcal. Prepared by Summit to Eat, a British brand creating quality freeze dried food products.

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Over 50 in stock
€10.90
€9.81 inc. VAT
-10%
Dispatched same day if ordered before 1pm with express delivery*
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Scrambled eggs with cheese
Scrambled eggs with cheese
€9.81
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Description

The scrambled eggs with cheese breakfast from the Summit To Eat range will set you up for long days hiking, cycling or sailing. It's an energy-packed breakfast of around 454 kcal, weighing just 87 g before rehydration.

  • Freeze-dried meal made with 100% natural ingredients.
  • Significant source of fats (approx. 27 g) and protein (approx. 34 g) per serving.

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 522 454
Energy value in Kj 2178 1895
Lipids (g) 31 27
Of which saturated fats (g) 12 10.4
Carbohydrates (g) 19 16.5
Sugar (g) 3 2.6
Fibre (g) 4.6 4
Proteins (g) 39 33.9
Salt (g) 3.5 3
Weight without packaging (g)
87
Weight with packaging (g)
112
Volume of water to add (ml)
165
Rehydrated weight (g)
252
Preparation time (min)
8
Number of portions
1
Shelf life (from date of manufacture)
6 years
Packaging
Zip closure, water level line
Preparation type
Freeze-dried
Type of cooking
Cheese
Diet
100% Natural, Low sugar, Gluten free, Vegetarian
Country of origin
United Kingdom
Ingredients
Oeufs entiers pasteurisés (68%), lait entier, crème liquide (lait), lait entier en poudre, oignons émincés, huile de tournesol, red leicester (lait) (2%), cheddar (lait) (2%), mozzarella (lait), jus de citron, huile de colza, amidon de maïs, sel, poivre blanc moulu.
Allergens
Œuf, lait.
Preparation method
Retirer l’absorbeur d’oxygène. Ajouter 165 ml d’eau bouillante (environ jusqu’à la ligne G). Mélanger et attendre 8 minutes. Servir.
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