Description
A delightful morning treat combining crispy sourdough with soft, fluffy scrambled eggs, perfect for any time of day.
Ingredients
Scale
- 2 slices sourdough bread
- 2 large eggs
- Salt to taste
- Pepper to taste
- 1 tablespoon butter or olive oil for frying
- Chopped chives or parsley for garnish (optional)
Instructions
- Toast the sourdough slices until golden brown and crispy.
- In a non-stick pan, heat the butter or olive oil over medium heat until melted.
- Crack the eggs into a bowl, whisk, and pour them into the pan. Season with salt and pepper. Stir gently and cook until softly scrambled, about 2-3 minutes.
- Remove from heat while the eggs are slightly runny.
- Assemble by piling scrambled eggs on the toasted sourdough.
- Garnish with chopped chives or parsley.
- Serve immediately and enjoy warm.
Notes
Avoid overcooking the eggs to keep them soft and creamy. Experiment with different herbs for added flavor.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg