Caprese Scramble On Toast

Give traditional eggs on toast an easy yet elegant twist with a little Italian inspiration.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

	Torn fresh basil
2	large, thin slices bread, toasted
2 tbsp / 30 ml	chopped, oil-packed, sun-dried tomatoes
1/4 cup / 50 ml	diced mozzarella or crumbled goat cheese
Pinch	salt and pepper (or to taste)
1 cup / 250 ml	Egg Creations Whole Eggs Original, well shaken
1 tbsp / 15 ml	butter

Preheat a medium, nonstick skillet over medium heat. Add butter; melt until foamy, swirling to coat skillet.
Crack eggs into a bowl; season with salt and pepper. Use a fork to mix eggs until evenly blended.
Pour eggs into skillet. After 1 minute, use a rubber spatula to draw eggs from outer edge into centre, tilting pan to redistribute uncooked eggs, forming large soft curds. (Be sure to start gradually then work more frequently as eggs start to get more set.)
When eggs are about eighty percent cooked, stir in mozzarella and sun-dried tomatoes. Mound eggs on one side of skillet, remove from heat and let stand, covered, for 2 minutes.
Gently mix to break up into curds and divide between toasts. Garnish with fresh basil and serve immediately.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.