Scrambled Eggs + Toast
I adore this old school classic breakfast (or lunch, or dinner) regularly, more often than not accompanied by some mushrooms and spinach (or whatever is still kicking around the fridge), you really can’t go wrong and it keeps you full and happy for hours.
The Japanese crab dashi powder is absolutely divine and makes the eggs feel extra super special! (at a budget price)- if you have mushroom dashi on hand that is also delish. Give it a try!
Makes 2 Serves
Cook Time - 10 mins
Equipment - Cooktop
Ingredients
6 Eggs free range are the best!
½ cup Milk (Nut, Soy, Dairy)
½ tsp Crab Dashi Powder Kani Dashi Shio (or salt/stock powder)
1 tbsp Olive Oil
2 slices Spelt Sourdough Toast
Optional: Pepper to taste
Method
Crack eggs into a bowl
Add Milk and Crustacean Dashi Powder/salt
Whisk to break yolks and combine
Heat pan, add oil
Add egg mixture to a medium heat and stir gently with a spatular, scraping the bottom of the pan
Slice and toast bread
Take eggs off the heat 1 minute before you think they’re done and allow to finish with the heat of the pan
Add a drizzle of olive oil and pepper to serve
Enjoy!
Tips
Tips - Don’t overcook your eggs, once they are almost firm allow them to finish cooking with their own heat and the heat of the pan
Variations - Mushroom Dashi, Stock Powder, Truffle Salt, almost any flavoured salt/spice blend you like would work
Serving suggestions - I absolutely love this on top of rice instead of toast!
Do not freeze/store!
