..where teens can learn to cook restaurant quality meals for the family
UpCooked Scrambled Eggs on Toast
Tommy makes this all the time. They're the perfect combination of creamy eggs and crispy toast, topped with chives (or whatever he can find that adds a bit of green!) Makes a great breakfast, brunch, snack, or simple evening dinner when we're really stuck!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Frying pan
- Whisk
- Mixing bowl
- Spatula
- Toaster
- chopping board
- chefs knife
Ingredients
- 8 large eggs
- 120 mL double cream
- 2 tbsp unsalted butter (or salted, but just cut down on adding salt)
- 4 slices sourdough bread (or ask how many your 'customers' want!)
- Salt and pepper to taste
- Fresh chives finely chopped
- Finely sliced baby spinach leaves or other salad Just to add some green
Instructions
Prep in Advance
- Wash your hands.
- Gather all necessary utensils.
- Get your 4 slices sourdough bread ready to go in the toaster (but don't toast them just yet)
- Finely chop your Fresh chives or your green salad leaves for garnish
Let’s Cook!
- Crack the 8 large eggs into the mixing bowl (practice cracking them with just one hand if you want some fun! Best to practice when you're making scrambled eggs as you'll break them anyway – see the video to learn how)
- Add the 120 mL double cream
- Season with a pinch of Salt and pepper
- Whisk the eggs and cream together until well combined.
- Place a frying pan over medium-low heat.
- Add the 2 tbsp unsalted butter to the pan and let it melt.
- Once the butter is melted and foamy, pour in the egg mixture.
- Let the eggs sit undisturbed for a few moments.
- Put the sourdough bread in the toaster. (You might need to do it in two batches depending on the size of your toaster, so when they pop up, be ready with the next ones!)
- Gently stir the eggs with a spatula, lifting the edges in to the centre.
- Continue to stir the eggs until they are mostly cooked but still slightly runny.
- Remove the pan from heat. The residual (remaining) heat will finish cooking the eggs.
- Get some serving plates and place the toasted bread on them.
- You may wish to spread some with butter, or go healthy and either avoid any more butter, OR if you have a ripe avocado, that makes a great healthy butter!)
- Divide the scrambled eggs evenly among the four slices of toast.
- Sprinkle the chopped chives over the top of the eggs.
- Sprinkle with salt and pepper to taste
- Serve immediately and enjoy!
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