Soft Scrambled Eggs on Toast

Method

1. 1

   Mix the eggs

   Whisk the eggs with the milk and salt until the whites are fully mixed in and no streaks remain.

2. 2

   Toast the bread

   Toast the sourdough on a medium setting for 2 to 4 minutes, until golden and crisp.

3. 3

   Butter the toast

   Spread 10 g butter over the hot toast so it melts across the surface.

4. 4

   Melt the butter

   Melt the remaining 10 g butter in a non-stick pan over low heat for about 1 minute, until foaming gently but not browned.

5. 5

   Cook the eggs

   Pour in the egg mixture and stir over low heat for about 3 to 4 minutes, sweeping the base and sides, until soft folds form and the eggs look glossy with no pool of runny egg.

6. 6

   Finish the eggs

   Take the pan off the heat and stir for about 15 seconds, until the eggs are still glossy and moist; taste and add salt if needed.

7. 7

   Serve

   Spoon the eggs over the toast and scatter with chives and black pepper while the eggs are soft and warm.

Tips

• Use ⅜ tsp salt for a lighter seasoning or ½ tsp for a more seasoned plate, then taste before adding more.
• The eggs can cook faster or slower depending on your pan and hob, so trust the glossy, moist look more than the clock.
• Toast the bread before you start the eggs so you can serve them while they are freshly cooked.

Swaps

• Use another sturdy bread in place of sourdough.
• Use finely chopped parsley in place of chives.

Storing

Best eaten straight away. Refrigerate leftovers in a covered container within 2 hours and use within 1 day; the eggs will be firmer after chilling.