Soft-Scrambled Eggs on Toast
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
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Hands up if you often take breakfast on the hoof, or rush through it in the kitchen without giving the food a passing thought… I predict a large showing.
As busy entrepreneurs, working adults, parents, students, general living-life-to-the-fullest-ers, it can be an inevitable fact of daily life. But still, it’s not the most relaxing, and certainly not the most enjoyable, way to eat. So when time allows, a leisurely breakfast, preferably balanced and nutrient-dense, is where it’s at.
One that always brightens my mood and my day — and offers an exciting start, as Winnie would no doubt agree — is eggs, gently scrambled until barely coming together.
Requiring only a bit more time in front of the stove than you’re used to, soft-scrambled eggs are quite the treat. Really.
Our favorite presentation is spooned over thick slices of lightly toasted, garlic-swiped bread. A scattering of tender garden microgreens and chives brings a vibrant green color to the plate, and is a fresh counterpoint to balance the rich and creamy eggs*. (Excellent as a light, lazy supper as well. Just add more greens or other veg, a side of fresh fruit, and, of course, wine.)
So, heed the wise words of Winnie the Pooh and take a few extra steps to make breakfast an exciting, special, body and soul satisfying start to the day with a more sophisticated version of the humble scrambled egg.
Tell me… Do you cook breakfast on weekdays? Only on weekends? What are your morning routines + staples?
*To read about the myriad nutritional benefits of eggs, check out this post.
Note: The eggs shown above, while delicious, were slightly more firm than we like. I was momentarily distracted, and that’s all it takes. Once they get cooking, keep a watchful eye on the pan to remove it from the heat as soon as your preferred level of scrambled-ness is achieved!
- 4 large eggs
- 4 tsp water
- 1/4 tsp fine-grain salt
- 1 Tbsp butter, melted
- 2 thick slices high-quality sourdough, rye or other hearty bread (very lightly toasted, if you like)
- 1 clove garlic, cut in half to rub onto bread (optional)
- a handful of microgreens or other tender baby greens and fresh herbs, leaves only, washed and dried well
- 2 Tbsp chopped chives
- Crack the eggs into a small bowl, and whisk in the water, salt and melted butter. Pour into a medium saucepan and place it over low heat, whisking gently and constantly, until the mixture begins to coagulate (form small clumps). Continue whisking, moving the saucepan on and off the heat if the mixture is cooking too quickly, until the texture resembles creamed corn or risotto. If you prefer, you can decide to cook them until dry; we prefer them soft, loose and a bit runny.
- Taste, adjust the seasoning as needed, and serve immediately piled onto the slices of bread/toast (surface rubbed with the cut side of the garlic clove half, if desired) with chopped chives and fresh herbs or baby greens over top.
+ Serve topped with a generous amount of sautéed mushrooms, creamed leeks, or dark leafy greens, such as kale, Swiss/rainbow chard, collards, turnip, beet, or mustard greens.
+ Make it Caprese salad-ish with thick slices of salted and peppered tomatoes and fresh basil leaves. Gild the lily with fresh buffalo mozzarella or burrata!
+ Spoon over a mixture of Greek yogurt and horseradish, fresh pesto, chimmichurri, or other herb sauce.
+ Though it may sound weird, trust me when I tell you that citrus zest brightens the flavors of the egg. A light sprinkling of lemon zest and a few hot red chilli flakes is my favorite.
+ Swap the bread for a bowl of warm cooked grains or grits, a crumpet or English muffin, or a warmed tortilla or half of a pita -- to serve on top or tucked inside.
Recipe adapted from foodbeam.
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