Classic Scrambled Egg & Cheese Toast
Serves 15 mins prep5 mins cook
I've got to say, this is my go-to breakfast these days! The base is a cut of olive bread topped with a soft scramble, a little cut of manchego, cracked pepper, and dill. And let me tell you, it's really good. A layer-by-layer recipe for this classic scrambled egg & cheese toast is detailed below!
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What you need
Instructions
24 Start by cutting your sourdough into 1-inch thick slices, then briefly toast each slice. Cut slices of manchego cheese and add to the top of your toast and set aside on a serving plate. 30 Melt the butter in your pan over medium-low heat 31 Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork. Once your butter starts to slightly bubble, it's time to start cooking your eggs! 6 Pour the eggs into the pan and immediately start swirling and mixing the eggs constantly with a spatula while they begin to cook. Continue this process until you start to see larger, creamy curds form - this should take about one minute. 8 Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat - immediately add the hot, freshly scrambled eggs on top of your slice of toast with cheese. 28 Finally, add fresh dill, salt and pepper on top of your tartine and enjoy!View original recipe