Scramboiled eggs are a delightful mix of scrambled and boiled eggs, offering a creamy yet firm texture. When paired with buttery toast, this breakfast dish becomes the perfect blend of richness and crunch. It’s simple, quick, and incredibly satisfying for any time of day.
Ingredients:
- 4 large eggs
- 2 tablespoons milk or cream
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 2 slices of your favorite bread
- Fresh herbs (optional for garnish)
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Instructions:
- Prepare the Eggs:
In a small bowl, whisk together the eggs, milk (or cream), salt, and pepper until fully combined. - Cook the Eggs:
Heat 1 tablespoon of butter in a non-stick pan over medium heat. Once melted, add the whisked eggs. Stir constantly to achieve a soft, scrambled texture while allowing the edges to firm up slightly, similar to soft-boiled eggs. Cook until they’re creamy but not runny, about 3–4 minutes. - Toast the Bread:
While the eggs are cooking, toast the bread slices until golden brown. Spread the remaining butter on the hot toast for a rich, buttery flavor. - Assemble and Serve:
Serve the scramboiled eggs on top of or next to the buttery toast. Garnish with fresh herbs like parsley or chives, if desired.
- Prepare the Eggs:
- Tip: For an extra layer of flavor, sprinkle a pinch of smoked paprika or drizzle a bit of hot sauce over the eggs before serving. Enjoy this comforting, indulgent breakfast with a cup of coffee or tea!
