Softscrambledeggstoast Recipes
BEST SCRAMBLED EGGS EVER!
These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!
Provided by KANGAROOgirl
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
- Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g
TROUT TOAST WITH SOFT SCRAMBLED EGGS
Splurge on high-quality smoked fish and good bread-it makes all the difference
Provided by Molly Baz
Categories Bon Appétit Breakfast Brunch Dinner Egg Fish Trout Peanut Free Tree Nut Free Bread Sourdough
Yield 4 servings
Number Of Ingredients 12
Steps:
- Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
- Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
- Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
- Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
- Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
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