Quick Cheese and Chive Scrambled Eggs on Toast
|Cook time||3 minutes|
|By author||Karen S Burns-Booth|
Now, I use my microwave a lot for heating up drinks and defrosting etc, but seldom do I use it for “full blown” cooking, however, I make the exception for quick and easy scrambled eggs! If you undercook them slightly, they carry on cooking to give you light and fluffy scrambled eggs! This particular recipe is a favourite ~ fresh free-range eggs with Boursin cream cheese and fresh chives and/or spring onions, delicious! I served these scrambled eggs on lightly toasted wholemeal bread.
- 2 large free-range eggs
- 1 tablespoon milk
- 2 heaped tablespoons Boursin herb and garlic cream cheese
- Small bunch of chives, snipped OR, 2 small spring onions, chopped finely
- 1 teaspoon butter
- Salt and pepper, to taste
- Butter for spreading
- 2 slices of wholemeal bread for toasting
Serves one person, just increase amounts for more people, and please do try to use free-range or organic eggs, as well as good quality bread, it just takes this simple dish to a higher level!
|Step 1||Simply mix the first four ingredients together in a jug, whisk them all together well - then season to taste with salt and pepper. Melt the butter in a microwave proof bowl or jug and then add the cheesy egg mixture.|
|Step 2||Put the egg mixture in the microwave on half power (50%) for 3 minutes, and take them out every 30 seconds to mix, fluffing them up and mixing the liquid eggs with the semi-cooked eggs. As soon as the mixture is wet and slightly firm but not runny, take the eggs out and allow to rest for 30 seconds.|
|Step 3||Meanwhile, toast your bread and butter it, place the toast on a plate and pile the scrambled eggs on top of the toast - add a knob of butter and a few chives if you like, and serve immediately with a pot of tea, fruit juice and a daily paper!|