Scrambled Eggs on Toast

About This Recipe

Properly made scrambled eggs are a thing of beauty — curds so soft and creamy they barely hold together, cooked low and slow with butter, finished with a splash of cream, and piled onto thick buttered toast. This is the British breakfast staple elevated from mundane to magnificent with just a bit of patience.

Ingredients

Serves 1

• 3 largeeggs
• 15 gunsalted butter
• 1 tbspdouble cream or whole milk
• 1 slicethick-cut sourdough or white bread
• 1 pinchsalt
• 1 pinchblack pepper
• 1 tspfresh chives, snipped (optional)

Instructions

1. 1

   Beat the eggs

   Crack eggs into a bowl and beat lightly with a fork. Do not over-mix — a few streaks of white are fine.

2. 2

   Start the toast

   Put the bread in the toaster or under the grill.

3. 3

   Cook low and slow

   Melt butter in a non-stick pan over low heat. Pour in the eggs and stir slowly with a spatula, forming large, soft curds. This takes about 4–5 minutes. Remove the pan from the heat when curds are still slightly wet — they will continue to cook.

4. 4

   Finish and serve

   Stir in the cream, season with salt and pepper. Pile onto the buttered toast. Scatter chives on top and serve immediately.

Variations

• •

  Fold in smoked salmon strips and cream cheese for a luxury version.

• •

  Add grated cheddar in the last minute of cooking for cheesy eggs.

Storage

Not suitable for storage. Eat immediately.