Scrambled Egg Tartines
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
Report
Scrambled egg tartines have that je ne sais quoi that somehow turns egg toast into an elegant breakfast, lunch, or dinner!
Share:
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 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
Honey-Glazed Asparagus Prosciutto Puff Pastry Wraps
American, French-American Fusion
5.0
(6 reviews)
