Creamy Scrambled Eggs on Toast

Ingredients

• 6 large eggs 6 large eggs
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 tablespoon (8g) all-purpose flour 1 tablespoon (8g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of bread, toasted 4 slices of bread, toasted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 14g, 2g
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, whisk together the eggs and heavy cream until well combined. Set aside.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to create a roux.
3. 3.
   Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce until it thickens and coats the back of a spoon.
4. 4.
   Reduce the heat to low and slowly pour in the egg mixture. Gently stir the eggs with a spatula, allowing them to cook slowly and form soft curds.
5. 5.
   Continue cooking and stirring until the eggs are just set but still creamy. Season with salt and pepper to taste.
6. 6.
   Place a slice of toasted bread on each plate and spoon the creamy scrambled eggs over the top.
7. 7.
   Serve immediately and enjoy the velvety goodness of Creamy Scrambled Eggs on Toast.

Treat your ingredients with care...

• Eggs — For the fluffiest scrambled eggs, whisk the eggs vigorously until well combined before cooking.
• Heavy cream — Use cold heavy cream for a richer and creamier texture in the scrambled eggs.
• Butter — Unsalted butter is preferred to control the saltiness of the dish.
• All-purpose flour — Make sure to cook the flour and butter mixture (roux) for at least 1 minute to remove the raw flour taste.
• Milk — Whole milk is recommended for a creamier sauce, but you can use lower-fat milk if desired.

Tips & Tricks

• For extra flavor, add a sprinkle of chopped fresh herbs such as chives or parsley to the scrambled eggs before serving.
• Experiment with different types of bread, such as sourdough or whole wheat, to add variety to the dish.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce.
• To make it a heartier meal, serve the Creamy Scrambled Eggs on Toast with a side of crispy bacon or sautéed mushrooms.
• Don't overcook the scrambled eggs; they should be soft and slightly runny for the best texture.

Serving advice

Serve the Creamy Scrambled Eggs on Toast hot and fresh. Garnish with a sprinkle of freshly ground black pepper and a sprig of fresh herbs for an elegant touch. Pair it with a side of fresh fruit or a simple green salad to complete the meal.

Presentation advice

Arrange the slices of toasted bread on a plate and spoon the creamy scrambled eggs over them, allowing the eggs to cascade down the sides of the bread. This creates an appetizing visual appeal. Serve on a colorful plate to enhance the presentation further.