CookEat Recipe
Creamy Scrambled Eggs on Buttered Toast
Eggs gently stirred with butter and cream, served on thick crustless buttered toast with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 4 eggs; 40 g butter for the eggs; 100 ml pasteurized cream; 3 slices white bread crumb, crusts removed, each about 1.5 cm thick; About 15 g additional butter for the hot toast; About 15 g grated Parmesan; Salt and black pepper to taste.
Step 2
Lightly toast the three thick crustless bread slices. While hot, spread with the additional 15 g butter and arrange on a warm serving dish. Beat the eggs just enough to combine.
Step 3
Melt the main 40 g butter in a frying pan. When it begins to sizzle, add the eggs, salt and pepper. Stir continuously over gentle heat, adding the cream a little at a time.
Step 4
Continue stirring until the mixture is softly set, with no liquid egg remaining, and reaches 74°C. Keep the heat gentle and remove promptly once cooked so the curds remain moist.
Step 5
Divide over the three buttered toasts, sprinkle with the Parmesan and serve immediately.
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