Scrambled eggs on toast
Scrambled eggs on toast, from above
Non vegEggUK

Scrambled eggs on toast

Soft, creamy curds, pulled off the heat just in time. Patience is the main ingredient.

12 minTime
21 gProtein each
mildSpice
Low heat, soft curds2 chapters · 1 min read

Make it your way

Grandma's wayBritish cafe style, soft and buttery.
The original
396kcalsame
21 gproteinsame
4 gfibresame
12minutessame

Scrambled eggs on toast.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4
Milk3 tbsp
Butter2 tbsp, split
Salta pinch
Black pepper¼ tsp
Spring onion (green onion, scallion)greens, finely chopped
Whole wheat bread (wholemeal bread)4 slices whole wheat bread

Method

4 steps
  1. 1Whisk eggs, milk and salt until no streaks remain.
  2. 2Melt half the butter on low heat, add eggs and stir slowly with a spatula, pushing from the edges.
  3. 3Take off the heat while still a little wet and stir in the rest of the butter.
  4. 4Pile onto hot toast, add pepper and spring onion.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Scrambled eggs on toast: a bread or rice, a side, something to drink and something sweet.

On the side Cauliflower cheese45 min
On the side Mushy peas12 min
A little snack Scones with jam and cream35 min
To drink South Indian filter coffee20 min
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