Egg Toast
A classic Anglo-Indian breakfast dish featuring soft, creamy scrambled eggs cooked in seasoned frothing butter and served immediately over hot buttered toast.
Ingredients
- 2 whole Large eggs (Original calls for 'a couple of eggs')
- 1 ounce Butter (for cooking) (Approximately 2 tablespoons)
- 0.25 tsp Salt (To taste)
- 0.25 tsp Black pepper (To taste)
- 1 slice Bread slice (Thick cut preferred)
- 1 tsp Butter (for toast) (Softened)
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Instructions
- 1Toast the slice of bread until golden brown. Spread with butter immediately while hot and set aside on a warm plate.
- 2Crack the eggs into a bowl and beat them thoroughly until the yolks and whites are well combined.
- 3Melt the cooking butter in a saucepan over medium heat. Add the salt and pepper directly to the melting butter.
- 4As soon as the butter begins to froth, pour in the beaten eggs. Stir the mixture very quickly and continuously.
- 5The moment the eggs begin to thicken (do not overcook), immediately pour them over the hot buttered toast and serve.
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