Creamy Scrambled Eggs with Chives on Sourdough Toast

Creamy scrambled eggs with fine chives on crispy sourdough toast make a quick breakfast or a small start to the evening. With just a few ingredients and a single pan, they are ready in a quarter of an hour.

By yumbelo · 2 servings · 15 minutes

Ingredients

• 4 pc Eggs
• 2 pc Slices sourdough bread
• 20 g Butter
• 60 ml Milk
• 1 bunch Bunch chives
• 80 g Cherry tomatoes
• Salt
• Pepper

Method

1. Finely chop the chives and halve the cherry tomatoes.
2. Whisk the eggs with the milk, a little salt and pepper in a bowl until well combined.
3. Toast the bread slices in a toaster or in a dry pan until golden brown.
4. Heat 10 g butter in a non-stick pan over medium heat.
5. Add the egg mixture and stir slowly with a silicone spatula until it is softly set but still slightly creamy. This takes about 3 to 4 minutes.
6. Remove the pan from the heat and stir the remaining butter into the scrambled eggs.
7. Spread the scrambled eggs on the toast slices, garnish with tomatoes and chives, and serve immediately.