Similar to my recipe ‘Dippy eggs and soldiers‘ recipe, I debated whether to add such a simple recipe but I am also aware that not every can cook and this could be helpful. I have one pet hate when it comes to scrambled eggs and that is when they are cooked in the microwave. For me, the scrambled egg is the main part of the meal so why should it be made flavourless in such a device?

When making scrambled egg on toast, it is a must that you use the best quality free range eggs. You want a deep orange yolk and an amazing taste.

When it comes to the toast, I prefer a wholemeal or seeded loaf as the richness in flavour compliments the eggs. It is also lightly buttered.

Obviously this is not a vegan recipe but if you are dairy free, make sure the bread contains no dairy and use your preferred dairy alternatives.

Gluten free scrambled eggs on toast

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Prep Time 5

Cook Time 5

Servings 2

Ingredients

3 Large free range eggs
8 tbsp Single cream or full fat milk
1 Knob Butter
1 pinch Salt and pepper to season
1 Handful Baby plum tomatoes
2 Slices Gluten free bread

Instructions

For the Tomatoes

This is optional but I lightly pan fried them until they caramelized in a bit of butter.

For the eggs

Whisk together the eggs, cream and seasoning until all ingredients are combined.
All the butter to melt in a frying pan but do not allow it to discolour. Add the eggs, wait 20 seconds and stir the eggs and fold over a spoonful at a time. Wait 10 seconds and stir again. Keep repeating until the eggs are cooked but creamy.
Serve on toast