RecipesBreakfast
Breakfast
Scrambled Eggs on Toast
Soft, small-curd scrambled eggs folded with crème fraîche and chives, piled onto buttered toast and eaten straight away.
- Serves
- 1
- Prep
- 2min
- Cook
- 5min
- Total
- 7min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 534kcal
- Protein
- 24.9g
- Carbs
- 30.7g
- Fat
- 34.4g
- Fibre
- 1.4g
Ingredients
For 1 serving · MetricUS
- 3eggsmedium, about 50g each
- 20gbuttersplit between pan and toast
- 1 tspcrème fraîchefull-fat
- 1 tspfresh chives, choppedoptional
- 2 slicebread
- salt and black pepperto taste
- 3eggslarge, about 50g/1.75oz each
- 1½ tbspbuttersplit between pan and toast
- 1 tspsour cream
- 1 tspfresh chives, choppedoptional
- 2 slicebread
- salt and black pepperto taste
Method
Start the eggs.
Crack the eggs into a cold non-stick pan and add half the butter, before the heat goes on. This is what keeps the first few seconds gentle instead of scrambling one side instantly.
Scramble the eggs.
Set the pan to medium heat and stir continuously with a spatula, scraping the base as you go so nothing catches.
Once soft curds start forming, pull the pan off the heat for a few seconds, then put it back on and keep stirring. Repeat this on-off action for about 3 minutes. The eggs should never look fully set while they're on the heat.
Finish the eggs.
Take the pan off the heat while the eggs still look slightly loose and glossy. Fold through the crème fraîche, most of the chives, and a pinch of salt and pepper. They'll finish setting from residual heat alone.
Serve.
Toast the bread and spread with the rest of the butter. Pile the eggs on top, scatter over the last of the chives, and eat straight away.