Servings: 4
Calories: 200kcal
Ingredients
Instructions
- Chop the sun-dried tomatoes and set aside.
- Toast the bread
- Break the eggs into a bowl, add the milk or cream (if using) and whisk well. Season to taste with salt and pepper.
- In the pan, heat some butter or olive oil over medium-high heat. Add the chopped sun-dried tomatoes and fry briefly. Then pour the egg mixture into the pan.
- Keep stirring constantly with a spatula so that the eggs slowly solidify and acquire a creamy texture.
- Once the eggs are almost completely set but still slightly runny, remove the pan from the heat. (They will continue to cook through residual heat.) Serve the scrambled eggs immediately on the toast. Garnish with fresh herbs and/or grated cheese, if desired.
Voedingswaarden
Calories: 200kcal
