Soft, glossy scrambled eggs piled onto crisp sourdough toast — a simple, deeply satisfying combination that works as breakfast, brunch, or a quick weeknight supper. The eggs are gently cooked in butter until just set, finished with a scatter of chives, and the contrast between their creamy texture and the crunch of the toast is the whole point.
4piece
2tbsp
0.38tsp
0.38tsp
1tsp
2slice
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 0.38tsp | — | — | |
| 4 | | 0.38tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 2slice | — | — | |
| 7 | | 20g | — | — |
Crack the eggs into the mixing bowl, discarding the shells.
Egg · 4 piece
Pour the whole milk into the bowl with the cracked eggs.
Whole milk · 2 tbspAdd a pinch of salt to the eggs and milk.
Salt · 0.25 tspAdd black pepper to the bowl.
Ground black pepper · 0.25 tspWhisk the eggs, milk, salt and pepper together until the yolks and whites are fully combined and slightly frothy.
Gather the chives into a small bundle and chop them finely.
Chives · 1 tsp
Lay the 2 slices of sourdough on the chopping board.
Sourdough bread · 2 slice
Lay the sourdough slices flat in the dry frying pan.
Toast the bread over a medium heat, turning once, until each side is deep golden and crisp.
Lift the golden toast onto the plate and set aside while you cook the eggs.
Add the butter to the non-stick frying pan and place it over a low heat.
Unsalted butter · 20 g
Let the butter melt gently, swirling the pan, until it is foaming but not yet coloured.
Pour the egg mixture into the pan with the foaming butter.
Using a spatula, draw the eggs slowly from the edges to the centre in long, unhurried folds, taking the pan off the heat for a few seconds if it gets too hot; take it off the heat for good while the curds are still soft and glossy and a little underdone, as they keep setting.
Season the eggs with a little more salt.
Salt · a few dropsShake a little more black pepper over the eggs and fold it through.
Ground black pepper · a pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Crack the eggs into the mixing bowl, discarding the shells.⏱ 10sResultEgg |
| 2 | 2 tbsp | | Pour the whole milk into the bowl with the cracked eggs.⏱ 5sResultWhisked Milk And Eggs |
| 3 | 0.25 tsp | | Add a pinch of salt to the eggs and milk.⏱ 5sResultWhisked milk and eggs and salt |
| 4 | 0.25 tsp | | Add black pepper to the bowl.⏱ 5sResultEgg mixture |
| 5 | — | | Whisk the eggs, milk, salt and pepper together until the yolks and whites are fully combined and slightly frothy.⏱ 30sResultEgg mixtureused in step 13 |
| 6 | 1 tsp | | Gather the chives into a small bundle and chop them finely.⏱ 30sResultChopped chivesused in step 8 |
| 7 | 2 slice | | Lay the 2 slices of sourdough on the chopping board.⏱ 10sResultSliced sourdoughused in step 18 |
| 8 | Chopped chivesstep 6 | | Lay the sourdough slices flat in the dry frying pan.⏱ 5sResultChopped chives |
| 9 | — | | Toast the bread over a medium heat, turning once, until each side is deep golden and crisp.⏱ 4 minResultGolden toast |
| 10 | Golden toaststep 9 | | Lift the golden toast onto the plate and set aside while you cook the eggs.⏱ 10sResultGolden toast |
| 11 | 20 g | | Add the butter to the non-stick frying pan and place it over a low heat.⏱ 5sResultUnsalted butter |
| 12 | — | | Let the butter melt gently, swirling the pan, until it is foaming but not yet coloured.⏱ 1 minResultFoaming butter |
| 13 | Egg mixturestep 5 | | Pour the egg mixture into the pan with the foaming butter.⏱ 5sResultFoaming butter and egg mixture |
| 14 | — | | Using a spatula, draw the eggs slowly from the edges to the centre in long, unhurried folds, taking the pan off the heat for a few seconds if it gets too hot; take it off the heat for good while the curds are still soft and glossy and a little underdone, as they keep setting.⏱ 3 minResultScrambled eggs |
| 15 | a few drops | | Season the eggs with a little more salt.⏱ 5sResultScrambled eggs and salt |
| 16 | a pinch | | Shake a little more black pepper over the eggs and fold it through.⏱ 5sResultSeasoned scrambled eggs |
| Total Time | 8 min | ||
| Nutrient | Per serving |
|---|---|
| 305kcal | |
| 16g | |
| 19g | |
| 9g | |
| 17g | |
| 1g | |
| 1g | |
| 726mg |
Soft, glossy scrambled eggs piled onto crisp sourdough toast — a simple, deeply satisfying combination that works as breakfast, brunch, or a quick weeknight supper. The eggs are gently cooked in butter until just set, finished with a scatter of chives, and the contrast between their creamy texture and the crunch of the toast is the whole point.
What you’ll doYou will whisk eggs with milk and seasoning and toast two slices of sourdough. The eggs cook gently in butter, stirred slowly into soft curds, and are piled onto the toast with chives.
