Written for one request, published for everyone
Soft scrambled eggs with chives on pan-toasted sourdough
Slow-stirred buttery eggs with chives, served on bread crisped in the pan.
- Total
- 12 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Per serving · estimated
- Energy
- 420 kcal
- Protein
- 20 g
- Fat
- 26 g
- Carbs
- 26 g
Method
Step 1 of 9
Crack the eggs into a bowl.
Eggs
Step 2 of 9
Add the milk and a pinch of salt, then beat until even.
Whole milk
Salt- Eggs
Step 3 of 9
Chop the chives finely.
Chives
Step 4 of 9
Melt 10 g of the butter in a frying pan over medium heat.
Butter
Step 5 of 9
Fry the bread slices for 2 minutes each side until crisp and golden, then set on plates.
Sourdough bread
Step 6 of 9
Melt the remaining butter in the pan over low heat.
- Butter
Step 7 of 9
Pour in the eggs and stir slowly with a spatula, pushing them into soft folds.
- Eggs
Step 8 of 9
Cook until the eggs are softly set and reach 71 °C, about 3 minutes.
- Eggs
What ‘ready’ looks like Step 9 of 9
Spoon the eggs onto the toast and finish with chives and black pepper.
- Eggs
- Sourdough bread
- Chives
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.