Scrambled eggs in toast cups

Scrambled eggs in toast cups

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Scrambled eggs make a delicious weekend breakfast treat. It’s important not to overcook them; they should be soft and creamy, not hard and crumbly.

Use a muffin tin to shape the toasts into cups. Otherwise, simply serve the scrambled eggs on slices of toast.

Ingredients

Quantity Ingredient
2 slices wholemeal bread, trimmed of crusts
1 tablespoon olive oil
4 eggs
salt
freshly ground black pepper
1 tablespoon butter or margarine
4 small sprigs dill, to garnish

Method

  1. Preheat oven to 200°C.
  2. Roll each slice of bread with a rolling pin to flatten it slightly. Brush both sides of the bread slices very lightly with olive oil, then gently press the bread into the muffin tin to form a cup shape. Bake for 15 minutes, or until the bread is crisp and a light golden brown. Remove from the oven and keep warm.
  3. Crack the eggs into a mixing bowl and beat until well combined. Season with a little salt and pepper.
  4. Melt the butter in a small non-stick saucepan over a very low heat. Add the eggs to the pan and cook, stirring continuously with a wooden spoon. Make sure you reach the sides and all around the base of the pan, to lift and turn the eggs as they form soft creamy curds. Remove the pan from the heat while the eggs are still just a little liquid – they will continue to cook away from the heat.
  5. Spoon the scrambled eggs into the 2 toast cups, garnish with dill sprigs and serve.
Tags:
Gabriel
Gate
Recipes for a Great life
health
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low-fat
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