How To Make Scrambled Eggs On Toast
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How To Make Scrambled Eggs On Toast
Scrambled Eggs On Toast Recipe. A classic egg variation brought to us by Gail & Jill of the Blacksmith's Café in Hastings. Try our Scrambled Eggs On Toast recipe.
- Prep:
- 5m
- Cook:
- 15m
- Total:
- 20m
- Serves:
- 1
- Temp:
- 180° c - 360° f
Step 1: You will need
- 3 medium eggs
- 2 slices of bread
- 25 g butter
- salt
- pepper
- a wooden stirring spoon
- a small bowl
- a non-stick saucepan
- a toaster
- a whisk or a fork
Step 2: Crack and beat the eggs
Lightly beat the eggs with a whisk or a fork. Add half the butter and a pinch of salt and pepper. The more air you can get into your eggs, the lighter and fluffier they will be, so put your back into it.
Step 3: Melt the butter
Add the rest of the butter to a saucepan and place it on a gentle heat.
Step 4: Make the toast
Put the 2 slices of bread into a toaster.
Step 5: Cook the eggs
Check that the butter hasn't got too hot - it shouldn't be sizzling. Swirl it around the pan so it covers every part of the bottom surface.
Pour in the beaten eggs. Right from the start they need constant, gentle stirring, on a very low heat. The eggs will get firmer and firmer the longer they are on the heat, so the second they get to your preferred consistency of scramble, take them off the heat
Step 6: Put it together
Remove the toasted bread from the toaster and butter it immediately so the butter melts. Then spoon the scrambled eggs onto the toast.