‘eggs On Toast’ Recipe
soft-scrambled eggs, australian black winter truffle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Bread
Toast the sourdough bread slices until golden brown and crisp.
Scramble the Eggs
In a medium bowl, whisk the eggs with salt until well combined. In a non-stick skillet, melt the butter over medium-low heat. Once melted, add the eggs and gently stir with a spatula, allowing the eggs to cook slowly. Cook until soft and slightly runny.
Assemble the Dish
Place the toasted sourdough bread on a plate. Spoon the soft-scrambled eggs generously over each slice. Top with shaved black winter truffle and sprinkle with freshly cracked black pepper to taste.