Scrambled Egg & Chive Toast

Ingredients · 2 servings

• 2 sliceSourdough, sliced
• 4Egg, cracked
• 25 gButter, divided
• 2 tbspChive, finely sliced
• 30 gCheese, grated
• ⅓ tspSalt
• ¼ tspBlack pepper, freshly ground

Equipment

toaster, stovetop, bowl, whisk, knife, cutting board, nonstick skillet, silicone spatula, butter knife, spoon, plate

Instructions

1. 1
   Gather Ingredients

   Gather sourdough, eggs, butter, chives, cheese, salt, and black pepper, then set out a bowl, whisk, knife, skillet, spatula, toaster, and plates. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Prepare Egg Mix

   Crack eggs into the bowl, add salt and black pepper, then whisk until the yolks and whites look fully blended and lightly foamy. · 2 min

   What to look for: The mixture is even yellow with no clear streaks.

3. 3
   Toast Sourdough

   Toast sourdough until crisp at the edges and golden in the center, then spread each hot slice with a thin layer of butter. · 4 min

   What to look for: The toast is golden, crisp at the edges, and lightly buttered.

4. 4
   Melt Butter

   Melt remaining butter in the skillet over low heat, swirling until it foams gently but does not brown. · 2 min

   What to look for: The butter is melted and foamy with no brown specks.

5. 5
   Scramble Eggs

   Pour in eggs and stir slowly with the spatula, scraping the base until soft curds form and the eggs still look glossy. · 4 min

   What to look for: Small tender curds form while the surface remains glossy.

6. 6
   Finish Curds

   Fold in cheese and chives off the heat, letting the residual warmth melt the cheese while the eggs stay creamy. · 1 min

   What to look for: The cheese softens into the eggs and chives are evenly scattered.

7. 7
   Serve Toast

   Spoon the soft eggs onto the buttered sourdough, finish with a little black pepper, and serve at once while the toast stays crisp. · 1 min

   What to look for: Creamy eggs sit generously on crisp toast.