Scrambled Eggs On Ciabatta Recipe
Butler's organic scrambled eggs, served on toasted ciabatta.
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Ingredients
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Scrambled eggs
Ciabatta & finishing
Method
Scrambled eggs
Prepare eggs
Crack the 6 large eggs into a medium bowl. Add the 60 ml whole milk and 1 tsp fine sea salt. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy (about 30 seconds).
Heat pan and melt butter
Place a nonstick or stainless steel frying pan over low to medium-low heat. Add 30 g unsalted butter and allow it to melt gently — do not let it brown. The butter should be warm and slightly foamy.
Cook eggs slowly
Pour the whisked egg mixture into the warm pan. Allow it to sit undisturbed for 8–10 seconds, then using a silicone spatula, push the eggs from the edges toward the center in slow folds. Continue folding gently and continuously, keeping the heat low so the curds coagulate slowly and remain creamy. Total cooking time should be 3–5 minutes until the eggs are mostly set but still glossy and slightly runny — they will finish cooking from residual heat.
Season and finish
Remove the pan from the heat when the eggs are soft and slightly underdone. Stir in 0.5 tsp freshly ground black pepper and, if using, 1 tbs chopped fresh chives. Taste and adjust seasoning if needed. Keep warm while you prepare the ciabatta.
Ciabatta & assembly
Prepare ciabatta
Preheat a grill pan, skillet, or oven broiler. Split the 2 ciabatta rolls or slices in half horizontally. Lightly brush the cut sides with 1 tbs olive oil and spread 10 g unsalted butter on each cut surface if you prefer extra richness.
Toast ciabatta
Place the ciabatta cut-side down on the hot pan or under the broiler. Toast for 1–2 minutes until golden brown and crisp. Watch closely to avoid burning. Remove and place on a plate, cut side up.