Recipes: Scrambled eggs with chives on sourdough Tempting

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Scrambled eggs with chives on sourdough. Crack your eggs into a bowl. Heat butter in a frypan (or a skillet) on medium-low. Add the eggs, and stir gently.

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Scrambled eggs with chives on sourdough Serve on toasted sourdough bread with fried truss tomatoes and mushrooms. Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

You can cook Scrambled eggs with chives on sourdough use 7 ingredients and 4 the steps. Here guides how you make it.

The main ingredient Scrambled eggs with chives on sourdough as follows:

  1. You need 2 of eggs.
  2. Provide of Chives chopped.
  3. You need 1 dash of Milk.
  4. You need of Salt.
  5. You need of Pepper.
  6. Prepare of Oil (a drop).
  7. Prepare of Sourdough.

Alex made it on a whim the other night using chives and chive flowers from our garden. Tilt the pan to ensure the entire pan is coated in the melted butter, the pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds.

Instructions Scrambled eggs with chives on sourdough

  1. Add eggs, milk, salt, pepper and chives to a bowl. Lightly whisk everything together..
  2. Heat frying pan with a dash of oil..
  3. Add egg mixture and stir it a few times until eggs become scrambled..
  4. Serve it on toasted sourdough. Enjoy!.

Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened. Keep doing this until the eggs are scrambled to your liking. Season at this point with the salt and pepper. Place the sourdough toast on your plate, divide the spinach between the toast, laying it on top. Layer four slices of tomato per plate, on top of the spinach.