#2: Creamy Scrambled Eggs Toast
Make it creamy and you’ll never tire of it.
This is a typical weekday breakfast for me. It’s quick, inexpensive and easy to nosh down in the morning. Once I learned how to make creamy scrambled eggs, boredom was banished (well, almost). Even if I grow a bit weary of eggs, I easily come back to this.
You can make it a lunch thing (or any other meal, really)
On days I skip breakfast, I whip this up as a lunch sandwich. Instead of slapping it on toast, I pile the eggs with some fresh greens, pickles and occasionally a slice of luncheon meat, then nestle it all between two toasts. Oh, and slice it in half so it’s easier to handle that way.
Text Instructions
Ingredients
x4 eggs
30g (2 TBSP) butter
Chives - optional; garnish
x2 slices of cheese - any preferred choice
x4 slices of bread - any preferred choice
Sriracha/hot sauce - OR condiment of choice
Salt
Tools
Saucepan - to make scrambled eggs
Spatula - silicone is best
Toaster - to toast bread
Scissors - optional; to snip chives
Steps
A. TOAST 4 SLICES OF BREAD
B. MAKE SCRAMBLED EGGS
Into a cold saucepan:
crack 4 eggs
add 2 TBSP butter
Cook scrambled eggs:
Place saucepan over medium heat.
Stir and beat the eggs with spatula for 60s, until combined;
[it will begin to scramble, but still runny]Move saucepan to cold stove. Stir/scrape for 30s.
Season with salt.
Place back on heat. Stir/scrape for 45s or until cooked.
Don’t bother with a timer. Just count it down!
C. ASSEMBLE & ENJOY IMMEDIATELY
Place x1 slice of cheese on toast
Top with scrambled eggs
Drizzle Sriracha/hot sauce - or condiment of choice
Snip some chives & sprinkle on top - optional
Repeat with the other 3 slices of toasts
Notes:
Suggested bread:
Sandwich slices
Sourdough slices
English muffins
Bagel
French loaf
Suggested condiments:
Brown sauce
Hot sauce mixed with mayo
Pictorial Instructions
PDF Download
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