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Perfectly Soft Scrambled Eggs with Grilled Buttered Toast

Source of Recipe


From "Basic to Brilliant, Y'all" by Virginia Willis



List of Ingredients



• 4 slices brioche, challah, or best-quality sandwich bread
  
• 2 to 3 Tbsp unsalted butter, at room temperature
  
• 5 large eggs
  
• 2 Tbsp milk
  
• 1 Tbsp finely snipped fresh chives
  
• Coarse salt and freshly ground white pepper
  






Instructions



1. Position an oven rack 4 inches below the broiler and preheat the broiler. To make the toast, arrange the brioche slices on a baking sheet and spread the top sides with 1 tablespoon of the butter. Broil until brown, 2 to 3 minutes. Turn the bread and broil the other side. Remove the toasts from the oven and slice into triangles. Place on a clean cutting board and cover with a paper towel to keep warm.
   
   
2. Meanwhile, fill the bottom of a double boiler with water and bring to a simmer over medium heat. Melt 1 tablespoon of the butter in the top of the double boiler. Whisk together the eggs and milk in a bowl. Add the eggs to the butter in the double boiler and cook until small curds form and the eggs are creamy and almost set, 5 to 7 minutes. Remove from the heat just before the eggs fully set, because the eggs will continue cooking a bit after being removed from the heat.
   
   
3. Add the remaining tablespoon butter and the chives. (The last bit of butter is decadent and optional, but it will stop the cooking and ensure the eggs don't overcook in the residual heat.) Taste and adjust for seasoning with salt and white pepper.
   Serve immediately with the toast.
   
   Serves 4