Scrambled Eggs with Chives


  • 50g butter (chopped)
  • 24 medium slices day-old wholegrain bread
  • 2 tablespoons finely chopped chives
  • 16 free range eggs (at room temperature)
  • ½ cup thickened cream


Using a whisk, whisk eggs and cream together in a large bowl for 2 minutes (egg should fall in a thin stream from whisk). Set aside until foam has settled.

Meanwhile, preheat grill on high heat. Using a 9cm star cookie cutter, cut out 1 star from each bread slice. Place stars in a single layer on grill tray. Grill for 1 minute each side or until toasted. Keep warm until ready to serve.

Heat a 28cm (base) non-stick frying pan over medium heat until hot. Add half the butter and swirl to coat pan base. As last of butter melts, add half the egg mixture. Cook for 1½ minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2 minutes or until eggs form creamy curds. Stir in half the chives. Transfer to a plate.

Wipe pan with paper towel. Repeat with remaining butter, egg mixture and chives. Season with salt and pepper and serve immediately with toast.

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