Simple Breakfast Recipe

Prepare ingredients

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk thoroughly until the mixture is uniform and slightly frothy (about 20–30 seconds). If using chives, finely chop and set aside for finishing.

Cook scrambled (recommended)

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, sweeping from the outside toward the center. Continue to cook, stirring occasionally, until curds form but eggs remain slightly glossy and soft (about 2–3 minutes). Remove from heat just before fully set; residual heat will finish them. Taste and adjust salt/pepper if needed. Sprinkle with chopped chives if using and gently fold.

Alternative: Fried, poached, or soft-boiled

Fried: Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium. Crack eggs into the pan and cook 2–3 minutes for sunny-side up, or flip and cook 30–60 seconds more for over-easy. Poached: Bring a saucepan of water to a gentle simmer with 1 tablespoon vinegar; swirl and drop each cracked egg in and cook 3–4 minutes for runny yolk. Soft-boiled: Place eggs in boiling water and cook 6–7 minutes, then transfer to an ice bath and peel.

Prepare oven or skillet

Preheat your oven to 375°F (190°C) if toasting in the oven. Alternatively, use a skillet over medium heat for stovetop toasting.

Split and season

Slice each mini French roll in half lengthwise. Spread about 1/2 tablespoon softened butter on each cut surface (total ~2 tbsp). If you like garlic, rub the cut surface with the cut side of 1 garlic clove or sprinkle minced garlic thinly. Drizzle each half with a little olive oil (about 1/4 tsp each) and finish with a light pinch of flaky salt if desired.

Toast in oven

Place the buttered halves cut-side up on a baking sheet and toast in the preheated oven until golden and crisp around the edges, about 6–8 minutes. For extra browning, switch to broil for the last 30–60 seconds while watching carefully.

Toast in skillet (stovetop)

Heat a skillet over medium heat. Place cut-side down and toast until golden and crisp, about 2–3 minutes per side. Press gently with a spatula for even contact. Remove when toasted to your liking.

Divide the eggs among 2 plates (serves 2). Place two toasted mini bread halves alongside each portion. Add butter or jam to bread if desired. Serve fried/poached/soft-boiled eggs on top of or next to the toast and offer hot sauce or ketchup at the table.

Optional plating tip: For a simple open-faced presentation, lay scrambled eggs on one toasted half and top with a sprinkle of chives. Serve remaining halves for spreading butter or jam.