Soft Scrambled Eggs on Sourdough

Ingredients

• 4–5 eggs
• A knob of butter (plus more for the toast)
• 2 thick slices sourdough
• Small handful chives or scallion, thinly sliced
• Optional: a little grated parmesan, grana padano, or pecorino
• Optional: a splash of milk or crème fraîche for softer curds
• Salt and pepper
• Optional finishers: flaky salt, a drizzle of olive oil, a few cherry tomatoes or sliced avocado on the side

Method

1. Beat the eggs well with a pinch of salt (and a splash of milk or crème fraîche if using). Season just before cooking so the salt doesn’t slacken them.
2. Melt the butter in a nonstick pan over low–medium-low heat. Pour in the eggs.
3. Wait a few seconds, then stir slowly and constantly with a spatula, pushing the curds around and scraping the bottom. Keep the heat gentle — patience here is what gives you soft, glossy curds instead of dry ones.
4. Meanwhile, toast the sourdough and butter it while warm.
5. Pull the eggs off the heat while they still look slightly wet and underdone — they carry over fast. Fold in the chives (and parmesan, if using).
6. Pile the eggs onto the toast. Finish with pepper, flaky salt, and a drizzle of olive oil. Add tomatoes or avocado alongside if you want more on the plate.