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Cheese & mustard scrambled eggs with parmesan fried bread

Method

  • Brush both sides of the bread with butter and then panfry in a thin layer of hot oil until golden brown. Drain on kitchen paper towels and then toss in the parmesan.
  • Whisk the eggs, cream, seasonings and chives using a fork.
  • Heat a little oil and a dollop of butter in a non-stick pan and cook the egg mixture until soft curds form. (DON'T OVER COOK!) Then add the gruyere and mustard. Mix in, taste for seasoning and serve on top of the bread, garnished with whole chives.

Ingredients

  • 4 slices sandwich bread, crusts removed & cut in half to form diamonds
  • butter
  • olive oil
  • ¼ cup
  • freshly grated parmesan
  • 6-8 eggs
  • a good splash of cream
  • sea salt & freshly ground pepper
  • 1 heaped tspn snipped chives
  • 1 tbsp or so finely grated gruyere
  • 1 tspn Dijon mustard (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm