Scrambled Eggs with Whole Wheat Toast

Ingredients

• Whole eggs 2 large
• Whole wheat bread slice 1 slice
• Butter 1 tsp
• Tomato slices 50 grams

Method

1. Prepare ingredients. Gather all ingredients. Crack the two eggs into a small bowl. Slice the tomato into thin slices if not pre-sliced.
   Tip: Use a fork to beat the eggs gently until the yolks and whites are fully combined.
2. Toast the bread. Place the whole wheat bread slice in a toaster or toaster oven. Toast until golden brown, about 2-3 minutes depending on your toaster.
   Tip: If you don’t have a toaster, you can also toast the bread in a pan over medium heat with a little butter.
3. Cook the scrambled eggs. Heat a non-stick skillet over medium-low heat. Add half a teaspoon of butter and let it melt. Pour in the beaten eggs. Stir gently and continuously with a spatula, scraping the bottom of the pan, until the eggs are softly set and slightly runny, about 2-3 minutes.
   Tip: Cook the eggs slowly on medium-low heat for soft, creamy texture. Remove from heat just before fully cooked as eggs continue to cook from residual heat.
4. Butter the toast and serve. Spread the remaining half teaspoon of butter on the warm toast. Plate the scrambled eggs alongside the toast and arrange the fresh tomato slices on the side.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use fresh eggs and cook them on low heat for creamy scrambled eggs.
• Toast the bread just before serving to keep it crisp.