SCRAMBLED EGGS ON TOAST
20 mins cooking time
Cook, start your day with scrambled eggs on toast, a dish that creates a touch of luxury with relative ease. Ignite this classic with the rich taste of Lurpak® and creamy sour cream, creating a smooth texture that elevates your morning. The crunch of toasted sourdough bread balances the soft eggs, and a dash of fresh parsley brings colour and a fresh flavour.
SCRAMBLED EGGS ON TOAST
Cook, start your day with scrambled eggs on toast, a dish that creates a touch of luxury with relative ease. Ignite this classic with the rich taste of Lurpak® and creamy sour cream, creating a smooth texture that elevates your morning. The crunch of toasted sourdough bread balances the soft eggs, and a dash of fresh parsley brings colour and a fresh flavour.
Cook, start your day with scrambled eggs on toast, a dish that creates a touch of luxury with relative ease. Ignite this classic with the rich taste of Lurpak® and creamy sour cream, creating a smooth texture that elevates your morning. The crunch of toasted sourdough bread balances the soft eggs, and a dash of fresh parsley brings colour and a fresh flavour.
Method
1
Crack eggs in a large bowl and beat lightly with a whisk. Be careful not to overbeat.
2
Add 60g of butter to a small frying pan and melt over medium heat.
3
Add eggs and stir gently and continuously with a spatula until they are just set and still a bit runny.
TIP
While cooking the eggs, fold, push, and move them with a spatula. Be gentle, as this is important for the best texture. Careful stirring creates larger, softer curds and cooks the eggs evenly for a creamy texture. Avoid strong whisking or chopping, as this can break the eggs into small, dry pieces.
4
Remove the eggs from the heat and let them sit for 10 seconds to finish cooking. Fold in sour cream and remaining butter.
TIP
Scrambled eggs are best enjoyed fresh, but you can store and reheat leftovers for another delicious serving. Let them cool down and store them in an airtight container in the fridge. When you are ready to reheat the leftovers, warm them gently in a pan over low heat, stirring often to maintain the creamy texture.
5
Season with salt and pepper and sprinkle with flat-leaf parsley. Serve on buttered toasted sourdough bread.