Creamy chive scrambled eggs on rye

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Butter5 g
• Chives3 g
• Rye bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Put the rye bread on to toast and snip the chives finely with scissors.
2. In a bowl lightly beat the eggs and egg white with a pinch of salt, just enough to break up the yolks.
3. Melt the butter in a small non-stick pan over the lowest heat, pour in the eggs and cook for 4–5 minutes, stirring constantly with a spatula and scraping the base and sides, until they form small, creamy curds.
4. Take them off the heat while still glossy and slightly runny, as they keep cooking in the residual heat; stir in the chives and a grind of pepper.
5. Spoon the eggs onto the toast at once and serve.