Eggs are hard to master. Cooking the perfect custardy scramble, even harder, but I’m here for you. These are, no doubt, the best scrambled eggs I’ll ever have, and you can now make them at home.
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Serves
1
Egg
Chive
Bread
Unsalted Butter
Cream Cheese
Crisps
Salt
Black Pepper
Serves
1
Egg
Chive
Bread
Unsalted Butter
Cream Cheese
Crisps
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Crack the eggs into a bowl, season with salt and whisk together. Set aside. Finely slice the chives and toast the bread.
Step 2.
Pour the eggs into a cold frying pan and add the cold butter. Put the pan over a low-medium heat and cook, stirring constantly, until the butter has melted and the eggs are starting to set. There should be no runny egg left – it should still be loose.
Step 3.
Remove from the heat and stir through the cream cheese. Taste and season with more salt if needed. Spoon the custardy scrambled eggs onto the toast, then sprinkle over half the chives. Crush the crisps on top and finish with the remaining chives and some freshly cracked black pepper.
Step 4.
Spoon the custardy scramble onto the toast, and sprinkle over half the chives. Crush the crisps on top and finish with the remaining chives and some freshly cracked black pepper.
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