Herbed Soft Scrambled Eggs on Toast
Fresh herbs turn ordinary scrambled eggs into something special! Use whatever herbs you have on hand, or try any of these dynamic duos: parsley and mint, dill and chives, parsley and tarragon, or mint and basil.
For the fluffiest scrambled eggs, try gently folding rather than continuously stirring them. All you’ll do is slowly scrape up beaten eggs as they cook using a flexible silicone spatula, one row at a time, while folding (gently flopping!) the cooked egg portion on top of the runnier portion. Continue just until there’s no more runniness.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 7 min
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- Cook time
- 5 min
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- Servings
- 2 Servings
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- Serving size
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1 topped toast
Ingredients
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sprouted whole-grain or whole-wheat bread
- 2 slices
- 2 slices
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olive oil
- 1 tsp
- 1 tsp
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eggs
- 2
- 2
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salt
- 1/8 tsp
- 1/8 tsp
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loosely packed chopped fresh herbs
- 1/4 cup
- 1/4 cup
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Directions
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Toast the bread in a toaster or toaster oven to desired doneness.
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While the bread is toasting, prepare the eggs: fully heat the oil in a medium stick-resistant skillet over medium-low heat. Pour the eggs into the hot skillet and cook while gently stirring (or folding) the mixture until the eggs are no longer runny, yet are still moist, about 1 1/2–2 minutes. Remove the skillet from the heat, sprinkle with the salt, and gently stir (or fold) in the herbs.
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Transfer the toasts to plates. Top each toast with half the herbed eggs. If desired, sprinkle with freshly ground black pepper to taste. Serve.
Reviews
Write a Review-
This is the first recipe I have made from the ADA Diabetic Hub ... and it was fast, easy & tasty! I used Mrs Dash rather than the freshly chopped herbs because I don't have the gift to know which herbs to use -and- I didn't have any fresh herbs on hand. ????