Scrambled Egg & Chive Toasts

📝 Ingredients

• 5 eggs
• 4 slices of country bread (160 g)
• 15 g unsalted butter
• 2 tbsp semi-skimmed milk
• 10 g fresh chives
• 2 tomatoes (250 g)
• Salt, black pepper

🍴 Utensils

• Non-stick frying pan
• Flexible spatula
• Bowl
• Fork
• Toaster

📖 Steps

1. Wash the tomatoes and slice them thinly. Finely snip the chives with scissors. Crack the eggs into a bowl, add the milk, a pinch of salt and some pepper, then beat with a fork just enough to combine the whites and yolks.
2. Toast the slices of country bread in the toaster, or for 2 to 3 minutes on each side in a dry frying pan over medium heat, until golden and crisp. Place them on the plates.
3. Melt two-thirds of the butter in the non-stick frying pan over low heat. The butter should foam slightly without browning: if it browns, the pan is too hot and needs to come off the heat for a few seconds.
4. Pour in the beaten eggs and wait 20 seconds without touching them. Then stir slowly and continuously with the flexible spatula, drawing the edges towards the centre, to form small creamy curds.
5. Continue for 3 to 4 minutes over low heat. Take the pan off the heat while the eggs are still glossy and slightly runny: they will finish cooking in the heat of the pan. Overcooked, they turn dry and rubbery.
6. Off the heat, add the rest of the butter and two-thirds of the chives, then stir for 10 seconds: this is what gives the eggs their silky, glossy texture.
7. Arrange the tomato slices on the toasts, season lightly with salt, then spoon the scrambled eggs on top. Sprinkle with the rest of the chives, add a grind of pepper and serve immediately.