I've got to say, this is my go-to breakfast these days! The base is a cut of olive bread topped with a soft scramble, a little cut of manchego, cracked pepper, and dill. And let me tell you, it's really good. A layer-by-layer recipe for this classic scrambled egg & cheese toast is detailed below!
The Star Ingredients
Our classic scrambled egg and cheese toast would simply not be the same without the star ingredients below! Let's dive into them...
Thick Sourdough Slices
A thick slice of bread is going to be your base here! Usually, when making tartine's, I'll lightly toast my bread of choice before adding the additional ingredients. This way, if there's any moisture in your additional ingredients, your bread won't be as willing to sop that up. The bread is a crucial aspect of your tartine experience, you want to make sure that the bread is of high quality - try not to skimp on this!
Manchego cheese has an intense, zesty taste and a rather crumbly texture that's incredibly rich, with a slightly salty at the finish. It's such a lovely cheese to add to your freshly toasted bread - it naturally starts to melt due to the warmth of the bread and then the added warmth of the freshly scrambled eggs... heaven!
Soft Scrambeled Egg
The key to our egg on this particular tartine is that it is a soft-boiled, jammy egg. Where the yolk is not quite set, and will ever so slightly spill onto the tartine when it is cut into... gotta love that beautiful moment.
I tend to keep bundles of herbs stocked and ready in my fridge at all times if not growing in pots on my windowsill - it's such a great way to add a bit of complementary flavor to your dish, as you would by using a spice. They also add a touch of texture and color, making the dish more aesthetically pleasing and in turn, appetizing!
Salt and Pepper
Then the ultimate finishing touch - salt and pepper! I personally love adding a pinch of salt to the tops of most things, and this toast is no exception. Add a sprinkle of both salt and pepper before serving!
Tips for making soft scrambled eggs
Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.
Fresh Eggs - If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.
Don’t crack eggs directly into the pan — It does add another dish to clean, but it’s really important that you crack eggs into a bowl and whisk before adding to your pan. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended.
Use Low Heat — The trick to making your eggs creamy is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and bland. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.
What is a tartine?
Here's the thing. Tartine is essentially a fancy word for "things on toast" in my humble opinion. A tartine is an open-faced sandwich that had a bread base that's covered in layers of various flavors and textures! They're more often than not, the perfect choice for breakfast, lunch, or dinner.
Layering Toasts & Tartines
The art of making a tartine has to do with the layering process! I will usually start with the spreadable or melted component of our toast. Whether that's ricotta, pesto, or perhaps a slice of manchego, and add that to the base of my bread. From there, I'll add any additional soft components and start layering them together. In this case, we're layering the soft scrambled eggs before topping them with fresh dill as well as salt and pepper! If you're interested in more of a roasted tomato tartine - head on over to the recipe for this Roasted Tomato Tartine for more ideas!
Hungry for more decadent brunch recipes?
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Classic Scrambled Egg & Cheese Toast
- Nonstick Pan
- 1 Thick Slice of Sourdough
- 2 Slices Manchego Cheese
- 1 teaspoon Butter
- ½ Tablespoon Heavy Cream
- 2 Eggs, large
- 1 Tablespoon Fresh Dill
- Cracked Pepper and Sea Salt to taste
- Start by cutting your sourdough into 1-inch thick slices, then briefly toast each slice. Cut slices of manchego cheese and add to the top of your toast and set aside on a serving plate.1 Thick Slice of Sourdough, 2 Slices Manchego Cheese
- Melt the butter in your pan over medium-low heat1 teaspoon Butter
- Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork. Once your butter starts to slightly bubble, it's time to start cooking your eggs!½ Tablespoon Heavy Cream, 2 Eggs
- Pour the eggs into the pan and immediately start swirling and mixing the eggs constantly with a spatula while they begin to cook. Continue this process until you start to see larger, creamy curds form - this should take about one minute.
- Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat - immediately add the hot, freshly scrambled eggs on top of your slice of toast with cheese.
- Finally, add fresh dill, salt and pepper on top of your tartine and enjoy!1 Tablespoon Fresh Dill, Cracked Pepper and Sea Salt to taste
Hi, you wrote to add no cream to the eggs in your write up above the recipe, then you added cream in the recipe. Which is it? I usually go either way or save cream for making quiches.
Thanks for the comment Michelle! I've adjusted the post - I also can go either way when making scrambled eggs but for this particular recipe I prefer the additional creamy consistency of the scrambled eggs with the added Tablespoon of cream.