Scrambled Egg Toast
The Perfect Weekend Breakfast
Among the ranks of religion and politics, how you cook your eggs could be considered one of the most controversial subjects due to the high subjectivity. Today I want to take the plunge and show you how I make eggs for weekend breakfasts. If you are a fan of creamy scrambled eggs, the recipe I will be showing today quickly and easily yields some of the most delicious scrambled eggs. Served over a nice crusty sourdough, this recipe ticks all of the boxes. The recipe is highly adaptable in terms of what you put in it, and the amount to make. So with that being said, let’s start makin’ some eggs
Detailed Instructions:
Prepping the EGGS
So first and foremost we need to start with is some good quality eggs. In general the darker the yolk and thicker the shell, the better the eggs, but in general any eggs will work. You will need to figure out how many eggs to make, I usually go for 2 eggs per person eating, but you can easily adjust to make more or less depending on the crowd who will be consuming it.
So we are simply going to break our eggs into a bowl, making sure that there is no shell in the bowl. Next we need to add salt, and believe it or not, this is definitely one of the easiest parts to ruin the dish. You need a pinch of salt per egg, so for four eggs I will use half a teaspoons worth of salt. At this point it you can add some cream, or in my case a splash of milk to the eggs, this will give a little milky flavor to the eggs, but in general it’s not 100% manditory
Make sure to give this a good whisk. Feel free to play around with some dried spices such as nutmeg or powedered mustard, which will change the flavor of your eggs. I wanna keep it simple here though. Once the eggs are evenly mixed we are going to let the mixture sit while while we get the rest of the meal ready.
Prepping the Toast
For the other half of the egg toast, we are going to need some toast. We preferably want to use a nice bread for this if you have it, I am here using some sourdough bread. We wanna cut semi-thick slices, although the thickness is really up to you. Feel free to toast in the method of your choice, but for these semi thick slices I like to do it in the oven, with the oven temp set to about 450 f or 230 c and let them toast for about 5 minutes per side, but keep an eye on them, color will be your best indicator of when to flip them, keeping in mind the second side will toast a little faster than the first side. Once our toast is done, we can set it off to the side, preferably timing it to be done around the same time as the eggs.
Finishing Everything
We can now begin to cook the eggs. For a pan, we wanna use something with a wide open base and preferably something non-stick. We are going to preheat the pan over medium low heat being careful not to overheat the pan. We want the pan to be fully hot when we put the eggs in, but not too hot. The best way to test the temperature is to throw in a pat of butter. You should notice it melt slowly, if it immediately melts and turns brown, your pan is too too hot, what you are looking for is a slow melt of the butter. Use a non-stick pan safe tool such as a silicone spatula to spread the butter evenly over the surface of the pan.
Once the butter is melted we can pour in our eggs.
We can also add in our extras such as here I am adding some chopped chives and black pepper. Then, you’ll want to start continuously stirring making sure no eggs are sticking the bottom of the pan as it cooks. We want to cook the eggs to the desired consistency which is really only possible to tell by eye. Depending on how hot the pan is this process will either go super quickly or slowly. As I mentioned earlier it’s a lot easier to have a lower temperature pan, and slowly raise the temperature as needed if it is taking too long instead of overshooting the state you want your eggs to be in.
As the eggs cook they will start to firm up and dry up, when the eggs look 70% firm 30% wet take them off the heat. The residual heat in the pan will cook the eggs that last bit. If you want to make your eggs super nice, feel free to add in a spoon full of crème fraîche and or for bonus points some Parmesan cheese.
While the eggs are nice and scrambly pour them over your toast and boom! Nice egg toast. Placing a few strands strands of chives over your dish and people will think you are fancy.
It’s an easy recipe to make, and once you have made it after a few weekends you will be able to recreate this at a moments notice.
See you all soon!
Condensed Recipe:
Ingredients:
4 eggs (2 eggs per person)
1/4 teaspoon salt (for 4 eggs)
Splash of milk or cream
Crème fraîche or Parmesan cheese
Instructions:
Crack eggs, add salt and whisk vigourously, let it sit for approximately 5-10 minutes.
Slice and toast sourdough bread.
Heat a pan over low heat and add a pat of butter. If the butter melts quickly, the pan is too hot.
Add eggs in and begin stirring immediately. Once the eggs are 70% cooked pull off the heat, and add cheese.
Serve over toasted bread and garnish.
Enjoy!