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Soft Scrambled Egg and Chive Toast
Melissa Hart

Soft Scrambled Egg and Chive Toast

Soft scrambled eggs need thick toast and immediate eating. Pull them from the pan when they still look slightly glossy; carryover heat finishes the curds. A little cream cheese holds everything in place and keeps the toast from taking on egg moisture too fast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 thick slices sourdough bread
  • 8 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh chives
  • 1/3 cup plain cream cheese

Method
 

  1. Toast the sourdough until both sides are golden and firm.
  2. Whisk the eggs with salt and black pepper until completely blended.
  3. Melt the butter in a nonstick skillet over medium-low heat and add the eggs.
  4. Stir slowly with a silicone spatula for 3 to 4 minutes until soft curds form and the eggs reach 160°F.
  5. Remove the skillet from the heat and fold in the chives.
  6. Spread cream cheese over four toast slices, divide the eggs among them and close with the remaining toast.