Scrambled Eggs on Toast with Bell Pepper and Chives

Ingredients

• 4 large eggs
• 2 slices bread
• 1 medium bell pepper
• 2 tbsp chives
• 2 tbsp butter
• 2 tbsp milk
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Slice the 1 bell pepper into thin strips. In a skillet over medium heat, melt 1 tbsp butter and sauté the pepper until soft and lightly charred, about 5 minutes. Remove and set aside.

2. 2

   In a bowl, whisk the 4 eggs with 2 tbsp milk, 0.5 tsp salt, and 0.25 tsp black pepper until the yolks are broken and the mixture is uniform.

3. 3

   Toast the 2 bread slices until golden and crisp, about 2-3 minutes. Keep warm.

4. 4

   In the same skillet over low heat, melt the remaining 1 tbsp butter. Pour in the egg mixture and let it sit for 30 seconds without stirring.

5. 5

   Using a spatula, gently push the eggs from the edges toward the center, folding occasionally, until they form soft, creamy curds, about 3-4 minutes. Remove from heat while still slightly underdone.

6. 6

   Place the toast on plates and divide the sautéed bell pepper between them. Spoon the scrambled eggs over the top.

7. 7

   Garnish with the 2 tbsp chopped chives and serve immediately.

Tools you’ll need

• skillet
• spatula
• mixing bowl
• whisk
• toaster

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