Scrambled eggs on toast - by Maira

This is a recipe for slightly fancier scrambled eggs

Background

Although this recipe is quite simple, it's also kind of easy to mess up and overcook or undercook the eggs. Another thing to note is that the eggs will stick to the pot that you are cooking in which will mean that its quite hard to clean up after cooking. Personally, I recommend soaking the pot in soak and warm water after plating the eggs and leaving it there while you eat. Then you can use a scrubbing brush to loosen the stuck egg, finishing with a sponge.

Ingredients

• 2 eggs

• About 3 tbps olive/vegetable oil OR a small piece of butter

• Salt & pepper (and/or other spices if wanted)

• 1 baguette (not whole, sliced to about 10cm and then halved horizontally) or other bread to toast

Cooking

1: In a small, room temperature pot pour oil to cover the bottom (for me it was about 3 tbps) or place butter.

2: You can begin toasting your piece(s) of bread, usually I do a piece per egg.

3: Crack 2 eggs into the pot, do NOT season them, it will ruin the eggs in cooking.

4: Turn the heat to medium, start mixing with a large spoon (wooden or plastic, scraping the bottom) and don't stop mixing.

5: After about a minute or two, the egg should start solidifying, keep mixing until it is mostly solid whilst still being slightly running like in the picture.

Plating

Place the toasted bread on a plate and pour the eggs on top, you can add green herbs on top if you want for looks.