Eggs are the most difficult ingredient to work with...be it scramble,poached or sunny side cooking with eggs requires a lot of skills. Open faced scrambled egg sandwich is our lazy Sunday breakfast. The girls love their runny,soft,moist eggs flavoured with mild rich and creamy cheddar cheese. The lightly toasted buttery bread add texture and flavor to the delicious egg mixture. The open faced sandwich is a good idea to feast your eyes on a weekend morning.
Ingredients
6 slices whole grain/white bread
5 large eggs
4 tbsp unsalted butter
1/3 tsp freshly cracked black pepper
3/4 cup grated mild cheddar cheese
1 tsp lemon juice
Salt to taste
For Garnishing
Fresh parsley
Methods
In a bowl, combine 3 tbsp butter and lemon juice. Stir well and spread on the bread slices. Toast the bread on a grill.
In a medium bowl, beat eggs, salt and cracked blacked pepper. Melt the remaining 1 tbsp butter in a non stick pan over a medium heat. Pour the egg mixture and as then egg begin to set, gently fold the semi cooked eggs using a spatula. Repeat until eggs are combined but still runny. Add grated cheddar cheese and gently stir to combine. Remove from heat.
Divide the scrambled egg evenly over the toast bread and garnish with fresh parsley.
Notes
- I toasted the bread in a non stick frying pan over a medium heat until golden.
- You can replace cheddar with feta,parmesan or mozzarella cheese
- Do not over cooked the eggs, the eggs shall be a little runny
No comments:
Post a Comment