Scrambled Eggs – Toast

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.