
Breakfast Foods
Scrambled Egg Toast

Prep
5 minutes
Cook
5 minutes
Ingredients
- 8 large eggs
- Kosher salt and black pepper
- 5 Tablespoons Challenge Lactose-Free Butter, divided
- 4 slices crusty bread, toasted
- minced chives, for serving
Directions
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1Whisk together eggs, ½ teaspoon salt and a few cranks of black pepper until well combined.
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2Melt 1 tablespoon Challenge Spreadable Butter in a medium nonstick skillet over medium-low heat. Swirl pan to coat in butter. Add eggs and let cook, undisturbed, until edges just begin to set. Use a rubber spatula to push and swirl eggs around the pan until large, soft curds form.
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3Continue to cook, gently scraping and stirring the pan, until the eggs are mostly cooked but slightly runny in spots. Remove from heat. Spread toasted bread with a tablespoon of Challenge Spreadable Butter then scoop scrambled eggs on top. Sprinkle with chives and serve.