Ingredients
- 3 large eggs
- 1 tbsp butter
- 1–2 tbsp cream, milk, or crème fraîche
- Salt to taste
- Fresh black pepper
- 1–2 slices of thick bread (toasted)
Instructions
1. Prepare the toast
Toast your bread slices until golden and crispy. Set aside.
2. Beat the eggs
Crack the eggs into a bowl. Add a pinch of salt and 1–2 tablespoons of cream or milk. Whisk until smooth and well combined.
3. Melt butter
Place a nonstick pan over low to medium-low heat. Add the butter and let it melt gently—don’t brown it.
4. Cook the eggs slowly
Pour the eggs into the pan.
Let them sit for a few seconds, then gently push with a spatula.
Cook slowly, stirring occasionally, so the texture becomes creamy and soft.
5. Stop before they fully set
When the eggs are still glossy, soft, and a little runny, turn off the heat. They will finish cooking with residual heat.
6. Plate the toast
Spoon the creamy scrambled eggs over the toasted bread.
7. Finish with pepper
Season generously with fresh black pepper, just like in the picture.