Soft Scrambled Eggs with Chives on Buttered Toast

Name: Soft Scrambled Eggs with Chives on Buttered Toast
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1 serving
Ingredients: Eggs × 3; 1½ tbsp Butter; 1 tbsp Whole milk; 1 tbsp Fresh chives; 1 pinch Salt; 1 pinch Black pepper; 2 slices Sourdough bread; 80 g Cherry tomatoes

12 min · Easy · Serves 1

635 kcal per serving · 29g protein

Slow, low-heat scrambled eggs cooked in butter until they form glossy soft curds, spooned straight onto hot buttered sourdough the way Delia does it, with blistered tomatoes beside them.

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Ingredients

Eggs × 3
1½ tbsp Butter
1 tbsp Whole milk
1 tbsp Fresh chives
1 pinch Salt
1 pinch Black pepper
2 slices Sourdough bread
80 g Cherry tomatoes

Method

Blister the tomatoes first

Halve the cherry tomatoes and lay them cut-side down in a dry non-stick pan over medium-high heat. Leave them for 3 minutes without moving, until the cut sides are browned and the skins start to wrinkle, then tip them onto the plate.
Whisk the Eggs

Crack the eggs into a bowl with the milk, salt and pepper. Whisk gently until just combined — don't over-beat.
Toast and butter the bread

Toast the sourdough until golden and spread half the butter over it while it is still hot, so the butter melts into the crumb rather than sitting on top. Put the slices on the plate next to the tomatoes.
Melt the Butter

Place a non-stick pan over low heat and melt the rest of the butter until it just begins to foam.
Cook Low & Slow

Pour in the eggs. Stir continuously with a silicone spatula for 2–3 minutes, scraping the bottom, until soft glossy curds form.
Onto the toast

Spoon the eggs straight onto the buttered toast while they are still glossy and snip the chives over the top. Grind over black pepper and eat at once, with the tomatoes alongside.