Scrambled eggs with chives

Ingredients

• 4 eggs
• 15 g butter
• 2 tbsp milk (30 ml)
• 1/2 tsp Xalte Garlic & Ginger salt
• 1 tbsp chopped chives
• 2 slices of toast

Method

1. 1Wash the chives, pat them dry with kitchen paper and snip them with scissors into 2 to 3 mm pieces, until you have 1 tbsp.
2. 2Crack the 4 eggs into a bowl and add the milk and the 1/2 tsp of Xalte Garlic & Ginger salt. Beat with a fork for about 30 seconds, until the yolks and whites are fully combined and you cannot see any streaks of white.
3. 3Put the bread on to toast now, so that it is golden and hot at the same time as the eggs, and place one slice on each plate.
4. 4Put a non-stick frying pan over a medium-low heat and melt the butter. It is ready when it foams, before it starts to turn brown.
5. 5Pour in the beaten eggs and leave them untouched for about 20 seconds, until the edge starts to set and turn opaque.
6. 6Stir slowly with a spatula for 3 to 4 minutes, pulling the set egg from the edges into the centre. If it is setting very quickly, lift the pan off the heat for a few seconds.
7. 7Take the pan off the heat when the egg is set and creamy, still glossy but with no liquid egg left. It finishes cooking in the heat of the pan.
8. 8Spoon the eggs over the toast, scatter the chives on top and serve straight away.