Name: Classic scrambled eggs with toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 1/4 tsp salt; 1/8 tsp black pepper; 1 tsp butter, for the pan; 1 1/2 tbsp fresh chives, finely chopped; 2 slices sourdough bread; 1/2 tsp butter, softened, for the toast

Nutrition

Per serving

664 calories

Protein: 46g; 28% of calories
Carbs: 79g; 48% of calories
Fat: 18g; 24% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 5 min

In a medium bowl, whisk the whole eggs, egg whites, salt, and pepper until the mixture is completely uniform with no streaks of white remaining.
Toast the sourdough bread slices until golden brown. Spread the softened butter over the warm toast and set aside.
Melt the pan butter in a 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture and let sit for 1 minute. Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds. Continue cooking for 3 to 4 minutes until the eggs are set but still look slightly moist. Done when set and moist, 160°F.
Remove the skillet from the heat. Fold in the chopped chives and serve immediately alongside the buttered toast.

Nutrition

Ingredients

Instructions

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