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
Scrambled Eggs – Toast
Scrambled Eggs – Toast

Instructions

  1. Melt the butter in a (coated) pan on a slightly high setting, add the teaspoon of oil so that the butter does not burn.
  2. 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.
  3. 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.
  4. Then pull the pan to one side, crack open the eggs, sprinkle with a little salt, pepper and the (fresh or frozen) parsley.
  5. Then pull it back on the stove and stir continuously with a cooking stick until the egg has set and reached the right consistency.
  6. Arrange on a plate and enjoy!
  7. Especially good for breakfast brunch.

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