Scrambled eggs with chives

Name: Scrambled eggs with chives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 16 free-range eggs, at room temperature; 126.25 gm thickened cream; 24 slices day-old wholegrain bread; 50g butter, chopped; 40.00 ml finely chopped chives

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 8

Author : Annette Forrest

summer pan fry butter

Ingredients

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16 free-range eggs, at room temperature126.25 gm thickened cream24 slices day-old wholegrain bread50 grams butter, chopped40.00 ml finely chopped chives

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Instructions

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Step 1

Using a whisk, whisk eggs and cream together in a large bowl for 2 minutes (egg should fall in a thin stream from whisk). Set aside until foam has settled.

Step 2

Meanwhile, preheat grill on high heat. Using a 9cm star cookie cutter, cut out 1 star from each bread slice. Place stars in a single layer on grill tray. Grill for 1 minute each side or until toasted. Keep warm until ready to serve.

Step 3

Heat a 28cm (base) non-stick frying pan over medium heat until hot. Add half the butter and swirl to coat pan base. As last of butter melts, add half the egg mixture. Cook for 1 1/2 minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2 minutes or until eggs form creamy curds. Stir in half the chives. Transfer to a plate.

Step 4

Wipe pan with paper towel. Repeat with remaining butter, egg mixture and chives. Season with salt and pepper and serve immediately with toast.