Scrambled Egg Tartines
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 tartines
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Calories
249 kcal
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Course
Breakfast
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Cuisine
French-American Fusion
Scrambled Egg Tartines
Description
This recipe elevates scrambled eggs with a specific gentle folding technique, pushing edges toward the center in a nonstick pan at medium-high heat, keeping the eggs tender and light rather than rubbery. Butter is used both on the toast and in the eggs for richness. The bread slices provide a sturdy base with a toasted crispness that contrasts the soft eggs.
The eggs are whisked with water before cooking, which helps create a lighter scramble. The cooking stops just before the eggs fully set, allowing carryover heat to finish them after removing from the pan. Finishing with fresh chives adds mild oniony brightness and a touch of color.
These tartines make a satisfying breakfast or light meal. Increasing eggs per slice can enlarge the serving size if desired, while ensuring bread is large enough to hold the topping.
The pan temperature should be monitored to avoid fast cooking; there should be no sizzling sound on contact. Using a large skillet helps spread the eggs thinly for even cooking. This method reveals a delicate texture prized in French cooking.
Ingredients
- 4 large egg
- 4 Tbsp unsalted butter divided
- 4 Rustic bread large-ish slices
- chives snipped
- salt coarse salt and freshly cracked
- black pepper coarse salt and freshly cracked
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
- Use a large nonstick skillet so eggs spread thinly, resulting in lighter, fluffier curds.
- Cook eggs gently over medium-high heat without hearing a sizzle to avoid rubbery texture.
- Stop cooking just before eggs reach desired doneness; carryover heat will finish them.
- For a more filling tartine, use 2 eggs per slice if the bread can hold the extra eggs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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