Scrambled Egg Toast

Ingredients

• large eggs — 4
• white bread slices — 2
• unsalted butter — 25g
• double cream — 30ml
• salt — 1 pinch
• black pepper — 1 pinch

Method

1. 1

   Crack the eggs into a mixing bowl, add the double cream, salt, and pepper, then whisk gently until combined.

2. 2

   Place the bread slices in the toaster and toast until golden brown.

3. 3

   Heat the non-stick frying pan over a medium-low heat and add the butter, allowing it to melt without browning.

4. 4

   Pour the egg mixture into the pan and let it sit for 15 seconds until the edges just start to set.

5. 5

   Using the spatula, gently push the eggs from the edges towards the centre in slow, sweeping motions to create soft curds.

6. 6

   Remove the pan from the heat while the eggs still look slightly wet; they will finish cooking from the residual heat.

7. 7

   Butter the toast if desired, then spoon the scrambled eggs over the top and serve immediately.