Directions
- 1Brush olive oil on one side of a slice of sourdough bread and let it toast in a pan.
- 2Crack two eggs into a glass and whisk them with a fork for about 20 seconds.
- 3Flip the toasted bread once it's crispy and set aside.
- 4Place a glob of butter in the bottom of a pot and melt it.
- 5Place the toasted bread on a wire rack and put slices of butter on top of it.
- 6Pour the whisked eggs into the pot with the melted butter.
- 7Start mixing the eggs on the heat, continuously mixing for 30 seconds on the heat and 30 seconds off the heat.
- 8Keep mixing the eggs, scraping down the sides of the pot, until they are cooked to your desired consistency.
- 9Add a touch of sour cream to the cooked eggs and mix it in to stop the cooking process.
- 10Serve the soft scrambled eggs on top of the buttered toast.
- 11Season with salt, pepper, green onion, and chili oil to taste.
Ingredients
- 1 slice sourdough bread
- olive oil
- 2 eggs
- 1 glob butter
- 1 touch sour cream
- salt
- pepper
- green onion
- chili oil
Equipment
panforkpotknifewire rackbowl
Tips
- Adding salt to scrambled eggs can cause them to break down quicker so add it last to maintain the perfect texture.
- Putting the toast on a wire rack allows the bread to cool without creating condensation so it stays crispy.
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