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Herbed Soft Scrambled Eggs on Toast
7 min prep time
5 min cook time
2servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The Clean & Simple Diabetes Cookbook
Photo by
Renee Comet
How to Make Herbed Soft Scrambled Eggs on Toast
Fresh herbs turn ordinary scrambled eggs into something special! Use whatever herbs you have on hand, or try any of these dynamic duos: parsley and mint, dill and chives, parsley and tarragon, or mint and basil.
For the fluffiest scrambled eggs, try gently folding rather than continuously stirring them. All you’ll do is slowly scrape up beaten eggs as they cook using a flexible silicone spatula, one row at a time, while folding (gently flopping!) the cooked egg portion on top of the runnier portion. Continue just until there’s no more runniness.
7 min prep time
5 min cook time
2servings
1 topped toast
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Step-By-Step Instructions:
- Toast the bread in a toaster or toaster oven to desired doneness.
- While the bread is toasting, prepare the eggs: fully heat the oil in a medium stick-resistant skillet over medium-low heat. Pour the eggs into the hot skillet and cook while gently stirring (or folding) the mixture until the eggs are no longer runny, yet are still moist, about 1 1/2–2 minutes. Remove the skillet from the heat, sprinkle with the salt, and gently stir (or fold) in the herbs.
- Transfer the toasts to plates. Top each toast with half the herbed eggs. If desired, sprinkle with freshly ground black pepper to taste. Serve.
Nutrition facts
2 Servings
-
Serving Size
1 topped toast
- Amount per serving Calories 170
-
Total Fat
8g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 185mg
- Sodium 290mg
-
Total Carbohydrate
16g
- Dietary Fiber 3g
- Total Sugars 0g
- Added Sugars 0g
- Protein 11g
- Potassium 190mg
- Phosphorous 165mg
Ingredients
sprouted whole-grain or whole-wheat bread
2 slices
olive oil
1 tsp
eggs
2
salt
1/8 tsp
loosely packed chopped fresh herbs
1/4 cup
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