Scrambled Eggs – Toast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon butter
- 3 slices toast bread
- 2 egg (s)
- salt
- pepper
- Parsley, chopped, to taste
- 1 teaspoon oil
Print Recipe
Pin Recipe Instructions
- Melt the butter in a (coated) pan on a slightly high setting, add the teaspoon of oil so that the butter does not burn.
- In the meantime, cut the toast into small squares. To do this, place the toasts on top of each other, cut 3 even strips with the knife and quarter these strips again.
- Place the toast pieces in the sizzling butter and fry them. Some pieces of toast soak up the butter, let other pieces brown nicely, turn constantly, approx. 3-5 min.
- Then pull the pan to one side, crack open the eggs, sprinkle with a little salt, pepper and the (fresh or frozen) parsley.
- Then pull it back on the stove and stir continuously with a cooking stick until the egg has set and reached the right consistency.
- Arrange on a plate and enjoy!
- Especially good for breakfast brunch.
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