Breakfast of the day: scrambled eggs over toast

Name: Breakfast of the day: scrambled eggs over toast
Cuisine: American
Ingredients: 3 whole eggs; 1 knob unsalted butter; olive oil; baby corn; shitake mushrooms; vine/cherry tomatoes; toasted wheat bread; choped chives for garnish; 1 dash red pepper/paprika powder; to taste salt & pepper

JT @cook_7497999

Indonesia

Superbly delicious and very simple to make. Though there is a pro tip on cooking the eggs on achieving that creamy and rich texture. The tip is to utilize on and off heat method on cooking the eggs. Details are explained below

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Ingredients

3whole eggs
1 knobunsalted butter
olive oil
baby corn
shitake mushrooms
vine/cherry tomatoes
toasted wheat bread
choped chives for garnish
1 dashred pepper/paprika powder
to tastesalt & pepper

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Steps

1

Crack 3 whole eggs into medium sauce pan and add the knob of butter.
2

Move the sauce pan to a medium heat and imediately start stirring the eggs till butter disolve.
3

Then when starts to thicken a bit, off from the heat and continue working there.
4

Then come back to the heat and continue stirring till it produce a nice and creamy consistency (the off and on the heat process usually takes about 4 rounds)
5

When you already achieve such creamy texture and consistency (not watery) then off the heat, add a spoon of creme fraiche or sour cream (this helps to stop the cooking process in the eggs) and mix well. This time you can season with salt, pepper and a dash of red pepper powder. Finally pour it on top of the toasted wheat bread
6

On a low/medium heat with a pan, drizzle a bit olive oil. Put in baby corns, shitake mushrooms and vine/cherry tomatoes. Sprinkle salt and pepper and cook for 5 minutes. Serve with the scramble eggs
7

Enjoy 😊