Scrambled Eggs with Chives on Crispbread
Soft scrambled eggs with chives, spooned onto crispbread. Eleven minutes.
11 min
2 servings
Difficulty 1/5
Supper · Breakfast
Prep 5 min · Cook 6 min
Low heat, constant stirring and an early stop are the whole technique. The crispbread is there to keep the plate light — it weighs a third of what bread would.
Per serving
296
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Chicken Egg, whole
4 large (240 grams)
Butter
1 tablespoon (14 grams)
Crispbread
4 slices (40 grams)
Chives
2 tablespoons (6 grams)
Salt
to taste
Black Pepper
to taste
Steps
Beat the eggs with a pinch of salt until the yolks and whites are one colour.
2 min
Melt the butter in a cold pan over low heat, pour in the eggs and stir slowly and constantly with a spatula.
5 min
Take the pan off the heat while the eggs still look slightly too wet. They carry on setting in the pan, and that last half minute is what separates soft from rubbery.
1 min
Stir in the chopped chives, grind pepper over and spoon the eggs onto the crispbread.
1 min
Serving suggestion
Assemble at the table; crispbread softens within minutes of the eggs landing on it.
Storage
Eat immediately. Scrambled eggs do not keep.
Notes
Four large eggs are counted at 60 g each. Two eggs per person is the supper portion; three makes it a breakfast.
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