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Breakfast
Scrambled Eggs on Toast
Soft, glossy scrambled eggs cooked slowly and stopped with cold butter before they become dry.
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Ingredients
Eggs and toast
- 6large eggs
- 1/2 tspfine salt
- 1/4 tspblack pepper
- 20 gbutter, plus 15g cold butter
- 2 tbspwhole milk or double cream (optional)
- 4slices sourdough or wholemeal bread
- 10 gbutter, for the toast
- 1 tbspfinely chopped chives (optional)
Per serving
492 kcal27.1g protein35g carbs28g fat
Nutrition calculated from 8 of 8 ingredients
Approximately 430 kcal, 24g protein, 35g carbohydrate and 22g fat per serving.
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Method
- 01
Crack the eggs
3 minCrack the eggs into a bowl, add salt, pepper and optional milk, and beat only until yolks and whites combine.
- 02
Toast the bread and butter it
3 minToast the bread and butter it. Put it on warm plates before beginning the eggs, which cook quickly.
- 03
Melt 20g butter
3 minMelt 20g butter in the pan over medium-low heat. Add the eggs and stir slowly with a spatula, sweeping the base and edges into soft folds.
- 04
After 3-5 minutes
4 minAfter 3-5 minutes, when the eggs are mostly set but still look slightly wetter than desired, remove the pan from the heat. Fold in 15g cold butter to cool them and halt cooking.
- 05
Spoon immediately over the toast and finish
3 minSpoon immediately over the toast and finish with optional chives. The residual heat will complete the set on the plate.
Equipment check
5 items required
- Medium non-stick frying pan or saucepan
- Silicone spatula
- Mixing bowl
- Whisk or fork
- Toaster
Dietary and allergen note: Vegetarian. Contains egg, dairy and gluten.
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Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
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