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Greatest plates · Breakfast
Eggs on Toast
The breakfast everything else is measured against: two eggs scrambled slowly so they stay soft, piled onto buttered sourdough. Five minutes, and the only trick is taking them off the heat before you think they're ready.
Serves 2Prep 2 minCook 5 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 19%Carbs 40%Fat 41%
About 424 kcal a serve — 20 g protein, 41 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Toast and butter the bread
ToastGet the toast going first — scrambled eggs wait for nobody. Toast the sourdough and butter it while it is hot enough to melt the butter into the crumb.
At the toasterToast →
2 min
Scramble them slowly
ScrambleBeat the eggs with the salt and pepper. Melt the last of the butter in a non-stick pan over LOW heat, pour the eggs in and stir slowly and constantly with a spatula, pushing the set curd aside so the runny egg reaches the base. Low and slow is the whole recipe — high heat makes them squeak.
In the frying panScramble →
3 min
Onto the toast
ServeTake the pan off the heat while the eggs still look a shade underdone — they keep cooking on the way to the plate. Pile onto the toast and scatter with chives.
On the platePlate →
Cook's noteThe single thing that separates good scrambled eggs from rubbery ones is heat. If the pan hisses when the egg goes in, it is too hot.
Estimated per serve
424 kcal · 20 g protein · 41 g carbs · 19 g fatestimates, within ~10%
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