Ingredients
For the Scrambled Eggs
- 6 free-range eggs
- 2 tbsp butter
- 2 tbsp milk or cream
- Salt and freshly ground black pepper
For the Toast
- 4 thick slices of brioche (or sourdough)
- 2 tbsp butter
To Finish
- Fresh chives, finely chopped
- Fresh parsley, chopped
- Parmesan, finely grated (optional)
- A handful of baby rocket or microgreens
- Freshly cracked black pepper
Method
1. Prepare the Toast
Butter each slice of brioche and toast in a frying pan or toaster until golden and crisp.
2. Cook the Eggs
Whisk together the eggs, milk, a pinch of salt, and pepper.
Melt the butter in a non-stick pan over low heat.
Pour in the eggs and stir slowly with a spatula, gently folding them as they cook. Remove from the heat while they're still soft and creamy, they'll continue cooking from the residual heat.
3. Assemble
Spread the scrambled eggs generously over the warm toast.
Sprinkle over the Parmesan (if using), chopped herbs, and a few rocket leaves or microgreens.
Finish with freshly cracked black pepper.
Serving Suggestion
Serve alongside:
- Roasted cherry tomatoes
- Fresh seasonal berries
- A glass of freshly squeezed orange juice or a hot coffee