Scrambled eggs on toast is the perfect breakfast if you want something fast on the table without compromising on flavor. Crispy toasted bread, soft and juicy tomatoes, custardy jammy eggs, now that’s a delicious and completely effortless meal!
For the toasts:
- 2 large tomatoes or 3 small ones
- 2 thick slices of crusty white bread (or sourdough bread)
- 2 tbsp olive oil
- ⅔ tsp fine sea salt
- ½ tsp dried thyme
For the scrambled eggs:
- 8 eggs
- ⅔ tsp fine sea salt
- ⅓ tsp freshly ground black pepper
- 30g butter, cubed (2 tbsp)
- Prepare the toasts. Cut the tomatoes and the garlic clove lengthwise. Heat the olive oil in a non-stick frying pan over medium-high heat. Once hot, add the bread slices and the tomatoes. Cook until the bread is nicely toasted underneath, about 4 min. It should be crispier and begin to turn golden brown. Flip the bread and the tomato halves over with a spatula. Move the slices of bread around to soak up any olive oil left in the pan. Cook until the second side is just as crispy as the first, about 4 min. The tomatoes should have softened and browned up a bit. Flip the bread slices and the tomato halves (they may collapse a bit) a second time. Reduce the heat to very low to keep things warm while you crack on with the rest.
- Make the scrambled eggs. Crack the eggs into a mixing bowl and sprinkle the salt & black pepper. Beat the eggs with a whisk until few streaks of white remain. Heat a large skillet or non-stick frying pan over medium-low heat. Add butter to the pan and swirl it around with a rubber spatula. Once the butter starts to sizzle, add the eggs and be ready with your spatula.
If you love big curds: use a sweeping motion to push the eggs back and forth, and from left to right, every 15 seconds or so. When the eggs start to set, add a folding motion to the sweeping. The fewer strokes you use the bigger the curds will be. The whole process should take between 4 to 5 min.
If you love small curds: use the same motion, but stir almost constantly. You’re trying to break up the curds as they form to prevent them from becoming big. It should take between 5 to 6 min.
In both cases, you need to remove the skillet/pan from the heat before the eggs are completely cooked to your liking. They should still look a little bit runny. They will carry on cooking in the hot pan due to the residual heat.
If you prefer custardy scrambled eggs: you should remove the pan from the heat when the eggs are barely set and look loose.
- Assemble. Place the toasted slices of bread on 2 plates. Arrange the tomatoes on the side, cut-side up and sprinkle them with the salt and thyme. Pour the scrambled eggs over the toasts. Serve immediately. Grind more black pepper over everything if desired.
To make this breakfast/brunch even more indulgent, don’t hesitate to serve it with crispy bacon rashers on the side! Now that’s a treat.
I also like to rub the cut side of a garlic clove over the toasted slices of bread before assembling. Not everyone is into raw garlic in the morning, but if you are, do try it!
- Serving Size: 1
- Calories: 721
Keywords: egg dishes for brunch, jammy eggs recipe