Scrambled Eggs on Toast

We had a lovely day today and it started out with a delightful breakfast of scrambled eggs on toast.  I can hear you asking if this is orgasmic and yes, yes it is.

I used to make scrambled eggs the way most people make scrambled eggs.  I cracked them into a bowl, whisked them up and added a bit of salt and pepper and a splash of water and into a frying pan.

Then Gordon Ramsay came into my life.  Videoly speaking, he came into my life.

 As I watched his video I thought, “this is nuts and it’s different from everything I’ve ever heard.”  He doesn’t use a frying pan.  He doesn’t whisk the eggs first.  He doesn’t add salt and pepper first.  My head was hurting and I couldn’t wait to give this a try.

The next morning I got up, trudged to the kitchen and said, “Would you like some scrambled eggs?  I’m going to try something different.”

“No, thanks, can I have a fried egg?”

I made his egg and went to make my scrambled eggs.  I did it just the way Gordon did in his video and Oh My!  I added the butter and eggs and stirred until nearly cooked and then added salt, pepper, sour cream and chopped fresh chives.  I was in  heaven.

How to make scrambled eggs

“These are wonderful, would you like a bite?”

“Nah, I’m right.” (Australian for no thanks)

“You’re missing something wonderful!”

Fast forward several months to today and John slept in.  I got up and made scrambled eggs on toast – crappy bread, I know – it was in the freezer.  I had watermelon, rock melon and strawberries topped with strawberry yogurt and fresh squeezed orange juice and the most wonderful scrambled eggs.  John came in and I put the plate in front of him as if I didn’t know he didn’t like scrambled eggs.

Remember the commercial that went, “Mikey Likes Them!” ?  Well, that was John.

“These eggs are really good.”

So I know this isn’t a fantastic recipe but if you like scrambled eggs, give this method a try.  You might not like it better but I do.  The eggs come out creamy and delicious.  I’ve tried adding cream at the end and other herbs but sour cream and chives are my favorite add-ins.

Scrambled Eggs on Toast

Now some personal news.  Today we met one of John’s cousins who we recently discovered lives about 15 minutes from us.  Her dad was John’s dad’s younger brother.  He died of cancer when he was quite young and Rob gave Liz away at her wedding.

We’re sitting there at the cafe talking about family memories and I asked Liz her her husband about their children – they have 3 daughters.  One is a music teacher in Perth, one is a homemaker with a little baby in Brisbane AND… wait for it…

One is an executive with Qantas who as we spoke was in Denmark with Chef Neil Perry to attend the MAD Symposium – the annual gathering of top chefs from around the world.  This year the symposium is on guts.  I’m filled with envy. (not about guts but about being around all that culinary talent)  I hope to catch up with her next time she comes up to visit her mum and dad.

5.0 from 9 reviews
Scrambled Eggs on Toast
 
Prep time
Cook time
Total time
 
Looking for better scrambled eggs? This is the method.
Author:
Recipe type: Breakfast
Cuisine: English
Serves: 1
Ingredients
  • 2 eggs (per person)
  • 1 tablespoon butter (per 2 eggs) softened
  • 1 tablespoon chopped chives
  • 1 tablespoon sour cream
  • salt and pepper to taste
Instructions
  1. Turn on the stove to medium-high
  2. Crack the eggs into a non-stick saucepan
  3. Add in the softened butter.
  4. Place saucepan on the heat and with a non-metal spatula stir the eggs rapidly.
  5. Keep stirring and when the eggs begin to cook on the bottom, remove from the heat and keep stirring.
  6. Place the pan back on the heat and repeat until the eggs are nearly cooked.
  7. While off the heat add salt and pepper to taste and the chives and sour cream.
  8. Place the pan back on the heat and stir to mix the sour cream into the eggs.
  9. Serve over thick toasted bread

 

You might also like:

Comments

  1. says

    Sour cream and a pot? ok… Because it’s gordon we would maybe try it and because it’s you Maureen, I ll definitely try the new scrambled egg now!
    wow the MAD Symposium, keep her close! =D

  2. says

    Dear Maureen, Breakfast is one of my favorite meals ( of course I love to eat, therefore I guess all of my meals of on my favorite list). I just love food~ I even like food shopping!!
    But eggs, they hold a special place in my heart. My dad used to make scrambled eggs on Sunday mornings and they were the best. I understand getting excited about a delicious plate of scrambled eggs and don’t forget the coffee.
    Blessings dearest and a hug, Catherine xo

  3. says

    It’s a small world finding a fellow foodie in the family, even if it’s a bit distant relationship.

    I love most ways of preparing eggs though over easy so I can dip bread into the yolks is still my favourite, but scrambled eggs is my 2nd choice. I’ll have to give this a try … I even have some creme fraiche lingering in my fridge to add to them at the end. My saucepan isn’t non-stick but I figure if I melt the butter first and coat the inside of the pan, it will do the job. :)
    A_Boleyn recently posted..Picspam: Playing with Pasta – Noodles

  4. says

    I’m really fussy about my scrambled eggs, I don’t like those hard pale solidified eggs that so often appear in cages and even quite good restaurants. These look perfect, I must try this technique. GG

  5. says

    Scrambled eggs hold a special place in my heart too, Maureen. My father use to make us scrambled eggs on Sunday mornings. The only difference I remember is that he always, and I mean always, grated a tiny bit of parmesan cheese in at the very last minute before serving. Oh the aroma!

    Thank you so much for sharing…
    Louise recently posted..That Lea & Perrins…What a Fish-Pickle.

    • says

      When we were kids and were sick we either got tomato soup with grilled cheese sandwiches or scrambled eggs if we had a sore throat. Good memories.

  6. says

    I know this method! And use it pretty often if I’m cooking for just one or two (when I’m cooking for a crowd I do it the way it’s more often done in the US). But I always whisk my eggs before adding them to the hot butter – I’ll have to start whisking them in the pan. Love that idea. There’s another method I know that takes more like half an hour on extremely low heat – impractical, most of the time, and really excellent. But at best just a tad better than this way. Great to hear to found a long lost cousin!
    john@kitchenriffs recently posted..The Blue Hawaii Cocktail

    • says

      Gordo says start in a cold pan with room temperature butter and that’s how I’ve done it every time and I’ve never been disappointed. Can you sous vide scrambled eggs? I wonder. :)

    • says

      I don’t think we’ve been doing it wrong, Claire. I think his method results in really creamy eggs and with the addition of cream or sour cream or creme fraiche, it knocks it up just a tad. Now if I were rich and had truffles to shave on top, then I’d be in heaven.

  7. says

    Sour cream and chives takes this simple dish over the top. Love those quick tips from Gordon as they really are quick and easy directions. I also like his simple quick video for frying the perfect steak. Have a super week! Take care, BAM

  8. says

    I am definitely trying these over the weekend! Bill and Katie are going to visit his mom…and I love making eggs for dinner when I’m alone. Such an interesting technique…I’m so glad you shared!
    Liz recently posted..Massaged Kale Salad

    • says

      You mean the language? Yeah, but don’t you think that’s just for show? I don’t think he’s really a shitty sort of person in spite of himself. :)

  9. says

    Those are the sexist morning eggs I’ve ever seen.

    It’s funny because I kind of forgot that Gordon Ramsey actually cooked due to the rep he got from Hell’s Kitchen. lol

    Nevertheless, I’m kinda obsessed now…and I really want to make these this weekend. Who knew to stir the eggs in a pot, not the pan? Dare I say, genius?!!?! Yes, I’m totally excited about this now ^_^

    Thanks for stopping by Maureen…so good to hear from you.

    Toodles,
    Tammy<3

    • says

      I know, the first time I saw the video I was intgrigued. Now it’s old hat. I get all the ingredients beside the stove because once you start stirring, you don’t stop til it’s over. :)

  10. says

    Wow thanks for sharing the video and this recipe. My son likes scramble eggs so I’ve been making them almost everyday now (used to be only on weekends as weekday morning is madness!). I am going to try tomorrow morning! I had no idea and didn’t follow any of his tip before. Looking forward to waking up! :)

    • says

      Julia, these are really soft and creamy and with all the cooking, they are well done but almost custardy. (not sure custardy is a word but that’s what they are) :)

  11. says

    Your scrambled eggs look very, very good. It’s just the type of breakfast I love and such a great start to the day. I love scrambled eggs for breakfast and I love how yours are cooked with butter and sour cream – it would make them extra rich xx

  12. says

    Guts eh? Sounds like that’ll be an interesting symposium ! I don’t like guts but probably eat them in sausages and puddings without ever knowing about it.

    Great scrambled eggs. I don’t like mine whisked as too much air makes them powdery rather than creamy. Thanks for the reminder that utterly DELICIOUS doesn’t have to mean difficult!
    Hester @ Alchemy in the Kitchen recently posted..Boxty – out of the laundry room and into the frying pan

    • says

      You know how those top chefs use nose to tail techniques. Fergus what’s his name is there – isn’t he the king of nose to tail? I hope you like Gordo’s eggs!

  13. says

    I thawed and cooked an entire package of bacon just so I could make a filling for a batch of chicken and bacon ravioli. I finished up the bacon in this dish, including another 5 or 6 pieces that weren’t in the picture. Hopefully I won’t buy or cook any bacon for another month or two. :)

    The ravioli were tasty.
    A_Boleyn recently posted..Chicken and bacon filled Ravioli

  14. Shelly says

    Gee, I thought I made the best scrambled eggs…..in a frying pan…creamy with milk and butter. But, these look wonderful! Will be making them very soon. Love your site, Maureen.

  15. says

    Thanks for sharing this, Maureen. I love chives with my scrambled eggs. I have never whisked them first… my mother never did either. Great recipe! So, GR is good for at least one thing, other than swearing his head off in the kitchen!

  16. says

    Since I make the other 20 meals during the week, my husband prepares breakfast on Saturdays. It’s a whole production with music, bacon, a second pot of coffee — the works. The standard is scrambled eggs with green chile, dusted with parmesan. It is heaven. He makes the best, creamy scrambled eggs, far better than any I’ve made. He finally admitted he’d been watching videos and looking at ways to make the perfect scrambled eggs on-line. I don’t know if he saw this one, but his technique is similar. It is heavenly. :)
    Judy @Savoring Today recently posted..An Estes Escape

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *

CommentLuv badge