British · Free recipe
Buttery Soft Scrambled Eggs on Toast
Eggs stirred slowly over low heat with cold butter form small, custard-soft curds that barely hold their shape. Spooned over hot, well-buttered sourdough with a sprinkle of chives, this is the humble scramble done with care.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
- Level
- Easy
Method
-
Crack the eggs into a cold nonstick saucepan, add the cubed cold butter, and set over low heat.
-
Stir continuously with a silicone spatula, sweeping the bottom and sides, for 5 to 7 minutes. If the eggs start to thicken too quickly, lift the pan off the heat for 15 seconds while you keep stirring.
-
Meanwhile, toast the sourdough until crisp and butter it generously while hot.
-
When the eggs form small, soft curds and look like loose porridge with a glossy sheen, take the pan off the heat and stir in the creme fraiche to stop the cooking.
-
Season with salt and pepper only now, spoon the eggs over the toast, and scatter with chives.
Zest note from the test kitchen
Salt the eggs at the very end; salting early draws out moisture as they sit and can make the curds weep a thin puddle onto your toast.
