Herbed Soft Scrambled Eggs on Toast
Silky, custardy scrambled eggs cooked low and slow with butter, folded with fresh dill and parsley, and piled onto crisp buttered sourdough. A calm, five-ingredient breakfast.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
Low heat is the whole secret here. High heat makes tight, rubbery curds, while patient stirring gives you soft, creamy ones. Take the pan off the heat a little before you think the eggs are ready, because they finish cooking on the way to the table.
Method
-
Crack the eggs into a bowl and add the milk, salt and pepper. Whisk well until no streaks of white remain.
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Toast the bread until deep golden and spread each slice with 1/2 tablespoon of the butter.
-
Melt 1 tablespoon of the butter in a nonstick skillet over low heat.
-
Pour in the eggs and stir slowly with a silicone spatula, pulling the curds across the pan, for .
-
Remove the pan from the heat while the eggs still look slightly wet and glossy, since they keep cooking from the heat of the pan.
-
Fold in the crème fraîche, the remaining 1/2 tablespoon of butter, the dill and the parsley.
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Spoon the eggs onto the toast and serve right away with a little extra pepper.
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