Scrambled Egg Tartines

Name: Scrambled Egg Tartines
Prep time: 15 min
Total time: 15 min
Yield: 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

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 tartines
Calories
249 kcal
Course
Breakfast
Cuisine
French-American Fusion

Scrambled Egg Tartines

Julie Valencia

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Scrambled egg tartines have that je ne sais quoi that somehow turns egg toast into an elegant breakfast, lunch, or dinner!

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Ingredients

Servings

4 large eggs
4 Tbsp unsalted butter, divided
4 large-ish slices rustic bread
snipped chives
coarse salt and freshly cracked black pepper

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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 Information

Show Details

Calories 249kcal (12%) Carbohydrates 14g (5%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 216mg (72%) Sodium 205mg (9%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 620IU (12%) Vitamin C 0.1mg (0%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4tartines

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	14g	5%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.5g	25%
Cholesterol	216mg	72%
Sodium	205mg	9%
Potassium	112mg	2%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	620IU	12%
Vitamin C	0.1mg	0%
Calcium	66mg	7%
Iron	2mg	11%