Scrambled Eggs in Bread with Sweet Tea Croutons
by Editorial Staff
Scrambled eggs in bread with unusual tea croutons is an original breakfast, which is easy to prepare because all the ingredients are very simple and affordable. Tea croutons with jam and a fried egg in a cute bread “frame”, served with tea or coffee, a varied morning menu in the most wonderful way!
Cook: 10 mins
Servings: 1
Ingredients
- Toast bread or brick – 2 slices
- Eggs – 2 pcs.
- Jam (optional) – 2 teaspoon
- Butter (for frying) – 20 g
- Black tea – 1 sachet
- Water – 50 ml
- Sugar – 1 teaspoon
- Salt – 1 pinch
- Ground black pepper – 1 pinch.
- Fresh parsley (for decoration) – 1-2 sprigs
Directions
- Brew tea by pouring 50 ml of boiling water over the tea bag and let it brew for about 2-3 minutes. Then remove the bag, add sugar, and stir well. Crack one egg into a bowl and shake with a fork or whisk. Then pour in the brewed tea with sugar and mix well.
- Cut one slice of bread diagonally (into two triangles). At the second slice of bread, cut out the middle crumb so that you get a “frame”. Dip the triangular slices of bread on both sides in the egg-tea mixture.
- Melt the butter in a frying pan and place the croutons, the bread frame, and the center of it in it. Toast the croutons and bread over medium heat, one minute on each side, until lightly browned.
- Then brush one crouton of jam. Carefully break the egg into the bread frame, being careful not to damage the yolk. Lightly salt and pepper the egg.
- Cover the pan with a lid. Heat the eggs over low heat until the protein grabs. The yolk should remain liquid. Transfer scrambled eggs, toasted bread, and tea toast with jam to a plate. Garnish with fresh herbs if desired.
- The original scrambled eggs in bread with tea toasts are ready. Bon Appetit!
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