Scrambled Egg Tartines
Scrambled egg tartines have that je ne sais quoi that somehow turns egg toast into an elegant breakfast, lunch, or dinner!
Servings: 4 tartines
Ingredients
- 4 large eggs
- 4 Tbsp unsalted butter, divided
- 4 large-ish slices rustic bread
- snipped chives
- coarse salt and freshly cracked black pepper
Instructions
- Toast the bread in the toaster and spread the tops liberally with 2 tablespoons of the butter.
- Whisk the eggs together with 4 teaspoons of water.
- Heat the remaining 2 tablespoons of butter over medium high heat in a nonstick skillet and pour in the eggs. Use a silicone spatula or spoonula, and the minute you see some of the eggs start to cook along the edges, gently push the eggs from the outside of the pan towards the center, making ruffled little piles as you go. If the heat is cooking the eggs too quickly, lower the heat and/or pull the pan off the heat as needed. You want to keep pushing the partly cooked eggs from the hotter outside of the pan toward the center. When all the eggs are in the center, they will be just about done. Stop cooking just before you think the eggs are cooked the way you like them, because they will continue cooking off the heat.
- Gently divide the eggs evenly between your slices of bread. Top with the chives and a sprinkle of salt and pepper.
Notes
When eggs are cooked this way, they're a revelation. Banish the thought of tasteless, rubbery eggs forever.
For 4 eggs, use a large-ish nonstick skillet so the eggs will spread out in a thin layer across the bottom of the pan. It's the gentle pushing of the thin layer of egg across the hot pan that makes the famously light fluffy eggs the French are known for.
The pan should be hot, but not too hot, when you add the eggs. You should not hear a sizzle when they contact with the pan.
For more of a meal sized tartine you can use 2 eggs per toast, as long as your bread can accommodate the extra.
Nutrition
Calories: 249 kcal · Carbohydrates: 14 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.5 g · Cholesterol: 216 mg · Sodium: 205 mg · Potassium: 112 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 620 IU · Vitamin C: 0.1 mg · Calcium: 66 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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