Ingredients
Eggs: 2-3 large eggs per person
Butter: 1-2 teaspoons per serving
Cream, crème fraîche, or milk: 1-2 tablespoons (optional, for extra creaminess)
Bread: 1 slice of crusty or thick-cut bread
Seasoning: Salt and freshly ground black pepper to taste
Garnish: Chopped chives or parsley (optional)
Instructions
Prepare the eggs: Crack the eggs into a bowl. Add salt, pepper, and the cream/milk (if using). Whisk until just combined.
Toast the bread: Toast the bread slices and spread them with butter. Set aside on a serving plate.
Cook the eggs: Melt the butter in a non-stick pan over a low to medium-low heat. Pour the egg mixture into the pan.
Stir gently: Let the eggs sit undisturbed for about 30 seconds. Then, using a spatula, gently push and fold the cooking eggs from the edges towards the center, allowing the uncooked egg to flow underneath.
Finish off the heat: Continue this gentle stirring/folding motion until the eggs are mostly set but still look moist and slightly undercooked. Remove the pan from the heat immediately to prevent overcooking, as the residual heat will finish the process.
Serve: Scoop the creamy scrambled eggs onto the buttered toast. Garnish with fresh chives or herbs and a final grind of black pepper, if desired.
