Cheesy Scrambled Eggs on Toast
Scrambled eggs done slowly are a completely different food than the rubbery school-cafeteria version. Low heat, constant motion, a generous amount of butter. That's the entire technique. The cheese melts in at the end and turns everything into something that tastes like a proper café breakfast for about a dollar.
- Prep
- 2 min
- Cook
- 6 min
- Total
- 8 min
- Serves
- 2 servings
- Cost/serving
- $1.30
Ingredients
- ·4 large eggs
- ·2 tbsp butter
- ·50 g, grated cheddar cheese
- ·2 thick slices, toasted bread
- ·to taste salt
- ·to taste black pepper
Method
- 1.Beat the eggs with a pinch of salt until completely uniform.
- 2.Melt the butter in a non-stick pan over low heat. Not medium, low. Pour in the eggs.
- 3.Using a spatula, push the eggs slowly and continuously from the edges to the centre. They'll take 4-5 minutes, longer than feels right.
- 4.When they're still slightly wet and glossy, kill the heat. Stir in the cheese. The residual warmth will melt it.
- 5.Pile onto buttered toast, finish with a heavy crack of pepper.
If you don't have…
- cheddar: feta, goat cheese, or a spoonful of cream cheese
- bread: any starch. Leftover rice, a tortilla, or a baked potato
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