Proper Scrambled Eggs on Toast
Proper Scrambled Eggs on Toast takes about 10 min and serves 2. It needs 6 ingredients: egg, butter, double cream, sourdough bread, chives, and salt. It is rated easy to make.
- Total time
- 10 min
- Serves
- 2
- Difficulty
- Easy
Ingredients
- 5 large eggs
- 30 g butter
- 1 tbsp double cream
- 2 slices of sourdough
- a few chives, snipped
- salt and pepper
Method
Beat the eggs
Beat the eggs just until the yolks and whites combine. Do not season yet — salt added early breaks the proteins down and makes the finished eggs watery.
Low and slow
Melt the butter in a cold pan over a low heat, add the eggs and stir constantly with a spatula, scraping the base. High heat gives you rubber in ninety seconds.
5 minToast
Toast and butter the bread while the eggs come together.
Stop early
Take the pan off the heat while the eggs still look slightly underdone and stir in the cream. Residual heat finishes them, and the cold cream stops them in their tracks. Season now.
Serve
Pile onto the toast and scatter with chives. Scrambled eggs wait for nobody.
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