Golden toasted bread topped with creamy, melt-in-your-mouth scrambled eggs—the perfect indulgence for a leisurely breakfast or friendly brunch. Quick to prepare, this classic recipe delivers comforting, delicious satisfaction that appeals to everyone.
⏱️15 min
📊Easy
👥2 servings
🍽️Starter
quickbudget-friendlyfamily
Ingredients
4 pièceseggs
4 trancheswhite bread or country bread
25 gbutter
1 pincéesalt
1 pincéefreshly ground pepper
1 cuillère à caféfresh parsley
2 cuillères à soupemilk
Instructions
1TOAST THE BREAD: Place the bread slices in a toaster or under the oven broiler until golden and crispy, about 2 to 3 minutes. The bread should remain slightly soft inside while developing a well-crisped crust. Remove and set aside on a plate.
2PREPARE THE EGGS: Crack the eggs into a bowl and add the milk. Beat vigorously with a fork for about 30 seconds until the mixture is homogeneous and slightly frothy. Season generously with salt and freshly ground pepper.
3COOK THE SCRAMBLED EGGS: Melt the butter over medium heat in a non-stick skillet. Once it foams lightly, pour in the beaten eggs. Stir gently and regularly with a silicone spatula for 5 to 6 minutes, scraping the sides. The eggs should remain creamy and tender, never dry or rubbery.
4TOP THE TARTINES: Remove the skillet from heat a few seconds before the eggs are completely cooked (cooking continues slightly off the heat). Spread the scrambled eggs generously over each slice of toasted bread. The heat of the eggs should be sufficient to keep the bread crispy.
5FINISH AND SERVE: Sprinkle the freshly chopped parsley over the top of the tartines to add a touch of freshness and color. Serve immediately while the bread is still crispy and the eggs are creamy. Accompany with coffee or fresh juice according to your preference.