Equipment
Ingredients
The Toast
- 2 sourdough bread, thickly sliced
- 15 g unsalted butter, room temperature
The Eggs
- 4 large eggs, whole
- 30 g unsalted butter, cold, cut into small cubes
- 40 g cheddar cheese, freshly grated
- kosher salt
- black pepper
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Do not season them yet.
Melt the room temperature butter in a non-stick skillet over medium-high heat. Place the bread slices in the pan and toast until they achieve a deep golden brown crust on both sides. Remove the bread to serving plates.
Reduce the skillet heat to medium-low. Pour the whisked eggs into the hot pan, immediately adding the cold butter cubes. Stir continuously with a silicone spatula, making sure to scrape the bottom and sides of the pan to prevent the eggs from sticking.
Once the eggs form soft curds and are mostly set but still look slightly wet, remove the skillet from the heat entirely. Fold in the grated cheddar cheese, kosher salt, and black pepper. The residual heat will melt the cheese and finish cooking the eggs. For vulnerable populations, ensure eggs reach an internal temperature of 74°C/165°F.
Immediately spoon the creamy, cheesy scrambled eggs generously over the crisp toasted bread. Serve at once while hot.
Chef's Notes
- Using cold butter cubes directly in the eggs acts as an internal temperature regulator, slowing down the cooking process to ensure smaller, creamier curds.
- Always season scrambled eggs at the very end of the cooking process. Salting the raw eggs too early can break down their structure and draw out moisture, resulting in watery eggs.
- Carryover cooking is significant with eggs. They will continue to cook in the hot pan even off the heat, so always pull them off the burner when they look slightly wetter than your preferred final texture.
- Frying the bread in the same skillet before cooking the eggs builds flavor. The residual toasted butter and breadcrumbs left in the pan add subtle depth to the eggs.
