Golden Scrambled Eggs With Herb Butter Toast Recipe

About this recipe

Golden Scrambled Eggs with Herb Butter Toast is the ultimate comfort breakfast for a busy morning. This English-inspired dish pairs rich, creamy scrambled eggs with crispy sourdough toast spread with a fragrant herb butter. The eggs are seasoned simply with salt and pepper, letting their natural flavors shine, while the garlicky toast adds depth and texture to the meal. Packed with 45g of protein, this breakfast is an excellent choice for fueling your day, helping with muscle recovery, and keeping you energized. Easy to make in under 30 minutes, this hearty dish is perfect for a professional on the go or anyone looking to enjoy a satisfying morning meal.

Ingredients

• NaN Medium English Brown Eggs
• 250G Butter Unsalted 250G
• 140G Greenfields Mixed Herbs, 140G
• 500 Ml Tom Parker Creamery Vitamin Enriched Whole Milk
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - Hovis Medium Wholemeal Bread
• 50G Black Garlic Cloves, 50G
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Crack the eggs into a mixing bowl and whisk them together with milk, salt, and black pepper until fully combined.
2. 2. Heat 15g of butter in a non-stick frying pan over medium-low heat until melted and slightly bubbling.
3. 3. Pour the egg mixture into the pan and stir gently with a spatula, ensuring the eggs cook evenly without sticking.
4. 4. Remove the eggs from heat while still slightly runny; they will continue to cook from residual heat.
5. 5. While eggs are cooking, heat olive oil in a separate pan and toast the sourdough slices until golden brown on both sides.
6. 6. Rub the toasted bread with a cut garlic clove to infuse it with a mild garlic flavor.
7. 7. In a small bowl, mix the remaining butter with finely chopped parsley until well incorporated.
8. 8. Spread the herb butter generously over the warm toast slices for a fragrant and rich finish.
9. 9. Plate the scrambled eggs and buttered toast together, garnishing the eggs with a sprinkle of extra parsley.

How to make Golden Scrambled Eggs With Herb Butter Toast

1. Whisk the eggs. Crack the eggs into a mixing bowl and whisk them with milk, salt and black pepper until fully combined and smooth, ready for the pan.
2. Scramble the eggs gently. Melt 15g of butter in a non-stick frying pan over medium-low heat until slightly bubbling. Pour in the eggs and stir gently with a spatula, taking them off the heat when just set but still soft.
3. Toast the bread. Meanwhile, heat olive oil in a separate pan and toast the sourdough slices until golden brown on both sides, then rub the toast with a cut garlic clove for a mild garlic flavour.
4. Make the herb butter. In a small bowl, mix the remaining butter with finely chopped parsley until well incorporated, then spread it generously over the warm toast slices.
5. Plate and serve. Plate the scrambled eggs alongside the herb-buttered toast and garnish the eggs with a sprinkle of extra parsley before serving straight away.

Frequently asked questions

How long does Golden Scrambled Eggs with Herb Butter Toast take to make?

About 25 minutes, with 10 minutes of prep and 15 minutes of cooking.

Is Golden Scrambled Eggs with Herb Butter Toast vegetarian?

Yes, it is vegetarian, made with eggs, milk, butter, herbs and toasted bread.

How do I keep scrambled eggs soft and creamy?

Cook them over medium-low heat, stir gently and take the pan off the heat while they still look a little runny. They finish cooking in the pan's warmth.

How do I make herb butter for toast?

Mash the remaining butter with finely chopped parsley until well mixed, then spread it over the warm toast after rubbing the bread with a cut garlic clove.

Can I make the scrambled eggs without milk?

Yes, eggs cooked with just butter are richer and more golden. For extra creaminess, stir in a spoonful of cream at the end instead.