Quick Cheese and Chive Scrambled Eggs on Toast recipe
At a glance
| Serves | 1 |
| Prep time | 3 minutes |
| Cook time | 5 minutes |
| Total time | 8 minutes |
| Meal type | Breakfast |
| Allergy list | Egg, Milk, Wheat |
| Misc | Serve Hot |
| Region | British |
| Description | If you undercook them slightly, they carry on cooking to give you light and fluffy scrambled eggs! This particular recipe is a favourite fresh free-range eggs with Boursin cream cheese and fresh chives and/or spring onions, delicious! |
| From blog | Lavender and Lovage |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Directions
Step 1
Simply mix the first four ingredients together in a jug, whisk them all together well - then season to taste with salt and pepper.
Melt the butter in a microwave proof bowl or jug and then add the cheesy egg mixture.
Step 2
Put the egg mixture in the microwave on half power (50%) for 3 minutes, and take them out every 30 seconds to mix, fluffing them up and mixing the liquid eggs with the semi-cooked eggs.
As soon as the mixture is wet and slightly firm but not runny, take the eggs out and allow to rest for 30 seconds.
Step 3
Meanwhile, toast your bread and butter it, place the toast on a plate and pile the scrambled eggs on top of the toast - add a knob of butter and a few chives if you like, and serve immediately with a pot of tea, fruit juice and a daily paper!
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