Classic Scrambled Eggs on Toast
Soft scrambled eggs are a weekend breakfast worth slowing down for. Keep the heat gentle and pull them off the pan while they still look a little underdone, since they carry on cooking off the heat. Butter the toast properly.
Ingredients
Makes 4 servings
- 12 eggs
- 40g Butter
- 120ml Milk
- Salt, to taste
- Black pepper, to taste
- 280g Bread
- 12g Chives
Method
- Crack eggs into a bowl, add milk, a pinch of salt and pepper, and whisk until combined.
- Melt butter in a non-stick pan over low heat. Pour in the egg mixture and stir slowly and continuously with a spatula, pulling curds from the base.
- Remove from heat just before they look fully set — residual heat finishes them. Toast bread.
- Pile scrambled eggs onto toast, scatter over chives, season to taste and serve immediately.
Nutrition
Per serving: 494 kcal · 27.1g protein · 37.6g carbs · 25.7g fat