Scrambled Eggs on Toast
Since the return of spring finally got our chooks laying again, I’ve been meaning to celebrate the return of freshly laid cackleberries by featuring a recipe that uses eggs as the centrepiece. So I decided, well, why not the humble scrambled eggs on toast?
Scrambled eggs are one of the absolute basics that everyone, everyone should know. But there are scrambled eggs, and there are really good scrambled eggs. Far be it for me to boast, but I’ve been assured that mine are the best. I’ll leave that up to you to decide, but I will let you in on my secret ingredient. I’m pretty sure it’ll surprise you.
What do I need?
(I generally work on a formula of 1 egg for each person, and 1 extra. Or maybe two, if you’re making a big lot. This recipe is for 4 people, so I used 6 eggs)
- Milk. Use a generous splash … I don’t know, 1/2 cup or more.
- Small handful of chopped fresh parsley (couple of tablespoons, chopped)
- Fresh chives. Maybe 1 or 2 tbsp, chopped.
- Cracked black pepper. To taste; not too much – a couple of squeezes of the pepper ball.
- 1 or 2 generous dollops of sour cream
- Bread for toasting
… aaaaaand the secret ingredient …
- 1 processed cheese slice. Yep, you heard me. One of those ‘Kraft Singles’-type cheese slices. Trust me on this.
What do I do?
Crack the eggs into a bowl, add the milk and beat the mix until it’s good and foamy. A good hand whisk should do the trick, no need for an electric beater. As the old Battling Tops ad said, ‘it’s all in the wrist action!’
Add the herbs, pepper and sour cream. Beat it all in again.
Put your saucepan or pan to heat on low to medium.
Tear the cheese slice up into pieces and stir them through the egg mix.
Melt some butter in the pan, and pour in the egg mix.
Now, the important thing when you’re cooking the eggs, is keep stirring! You don’t want the egg to stick to the bottom of the pan and start burning, and leaving nasty little brown bits in. So, stir the eggs, maybe not constantly, but almost. When you stir, make sure you scrape the spoon or fork around the bottom of the pan, to loosen anything that may be beginning to stick.
Once the eggs have achieved a good, fluffy consistency, serve them up on some slices of crusty, buttered toast. I find that if I put the bread on to toast about the same time I start cooking the eggs, the cooking time of each co-ordinates pretty well.