Ingredients:
- 4 large eggs
- 2 tablespoons milk (or heavy cream)
- 2 tablespoons unsalted butter
- 2 slices of sourdough bread
- Salt and pepper to taste
- Fresh herbs (like chives or parsley) for garnish
Directions:
- Crack the eggs into a bowl, add milk, and whisk until fully combined and slightly frothy. Season with a pinch of salt.
- Heat a nonstick skillet over low heat and melt 1 tablespoon of butter.
- Pour the eggs into the skillet and let them set for a few seconds. Gently stir with a spatula, pushing the eggs from the edges toward the center, to create soft curds.
- Toast the sourdough bread slices until golden. Spread the remaining butter over the warm toast.
- Once the eggs are just set but still creamy, remove them from the heat. Divide them between the two slices of toast.
- Garnish with freshly ground pepper, a sprinkle of herbs, and enjoy immediately.
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total
Time: 10 minutes
Kcal: 250 kcal | Servings: 2 servings
DISH PRESENTATION PARAGRAPHS
Scrambled Eggs with Toast is the quintessential breakfast dish that combines simplicity and sophistication. The creamy texture of the eggs pairs beautifully with the crunch of golden sourdough toast, creating a perfect harmony of flavors and textures.
This recipe is quick to whip up and can be easily personalized. Add a sprinkle of cheese for extra richness or a pinch of chili flakes for a bit of heat. Whether you're enjoying a quiet morning alone or serving brunch to friends, this dish is a classic that never disappoints.