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Ultimate Scrambled Eggs on Toast Recipe

Scrumptiously soft, creamy, and packed with flavour, scrambled eggs make a super easy and delicious breakfast or brunch. But believe it or not, you’ve not made your best eggs yet! Oh, no. Once you’ve tried the oh-so-tasty yolks of Stonegate eggs whisked with irresistibly creamy salted butter and a helping of fresh, smooth double cream, we promise you’ll never look back. Simple and comforting yet a real crowd-pleaser, what’s not to love? Discover how to make yours below.

  • Preparation time: 5 min(s)
  • Cooking time: 5 min(s)
  • Servings: 1

How to make

  1. Carefully crack two cold eggs in a small bowl until smooth.
  2. Add the double cream and a pinch of salt and pepper and lightly beat with a fork until the yolks and whites are combined.
  3. Heat a small non-stick pan over medium heat. Melt a teaspoon of butter in the pan, making sure the base and sides are covered.
  4. As soon as the butter begins to foam, pour in the eggs and stir continuously with a wooden spoon, making sure to scrape the bottom of the pan. Don’t whisk!
  5. Continue to stir the eggs gently as they cook to break them up and help them to scramble. Do this for around three to four minutes!
  6. In the last minute, take them off the heat and stir in a splash of double cream.
  7. Serve immediately on hot, thick slices of bloomer bread slathered in melted butter and garnish with chopped chives. Yum!