scrambled egg toast
Let me get this out of the way from the get-go: I cannot believe I’m discussing scrambled eggs today. I like to think of myself as somewhat particular in vetting out what I think is worthy or not worthy of your humble click over here, and I can’t say that scrambled eggs would normally make the cut. In fact, if you are happy with your scrambles, if you’re pretty sure you’ve got that whole moving the egg around the pan thing down pat, I won’t even be offended if you come back next time, when I figure out what to do with the four pounds of strawberries in my fridge. Or last time, when we made .
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large eggs
- 2 tablespoons milk, half-and-half or cream
- 1/8 teaspoon salt
- Few grinds black pepper
- 2 teaspoons butter or olive oil
- A 1-inch thick piece of bread
- 1 tablespoon goat cheese, softened a bit (though cream cheese is a great swap here)
- 1 teaspoon chives or scallion greens, thinly sliced