Written for one request, published for everyone
Soft Scrambled Eggs with Chives on Pan-Toasted Sourdough
Slow-stirred buttery scrambled eggs with chives, served on bread toasted in the same pan.
- Total
- 12 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- British
Per serving · estimated
- Energy
- 378 kcal
- Protein
- 20 g
- Fat
- 24 g
- Carbs
- 20 g
Method
Step 1 of 8
Crack the eggs into a bowl.
Eggs
Step 2 of 8
Add the milk and a pinch of salt and beat until evenly yellow.
Whole milk
Salt- Eggs
Step 3 of 8
Finely chop the chives.
Chives
Step 4 of 8
Toast the bread slices in a dry frying pan over medium heat, about 1 minute per side, then set aside.
Sourdough bread
Step 5 of 8
Melt the butter in a non-stick pan over low heat.
Butter
Step 6 of 8
Pour in the eggs and push them into soft folds with a spatula.
- Eggs
Step 7 of 8
Keep stirring gently until the eggs are just set and reach 71 °C, about 3 minutes.
- Eggs
What ‘ready’ looks like Step 8 of 8
Spoon the eggs onto the toast, scatter with chives and grind over black pepper.
- Eggs
- Sourdough bread
- Chives
Black pepper
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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.