Scrambled Egg & Chive Sandwich
In an effort to make lunch a little bit more interesting than an awfully average cheese sandwich, I’ve posted recipes for two different fillings so far: Egg mayonnaise & cress and Goat’s Cheese, Sundried Tomato & Walnut. Watch out, here comes another very eggy sandwich your way! Scrambled egg on toast is as famous as roast beef and Yorkshire puddings, but little did we know scrambled eggs make a delicious filling. It’s creamy, nourishing and oh so filling – perfect for a mid-afternoon pick-me-up.
This sandwich will be heading to Margot from Coffee & Vanilla for her monthly Wholesome Lunchbox event.
Scrambled Egg & Chive Sandwich
Makes 1 sandwich, 2 if you spread the filling thinly
Preparation: 10 mins – Cooking: 5 minutes
Preparation: 10 mins – Cooking: 5 minutes
Ingredients
- 2 eggs
- 15ml (1 tbsp) milk
- salt and pepper
- 5ml (1 tsp) butter
- 7.5ml (½ tbsp) chives
- 2 slices of bread
Method
- Break 2 eggs into a bowl and add milk, salt and pepper, then whisk the mixture.
- Melt the butter in a cold saucepan, add the egg mixture and stir continuously with a wooden spoon over a low heat until the mixture looks scrambled, but is still soft and creamy.
- Allow to cool, then stir in the chives.
- Spread the filling evenly across a slice of bread (you choose what type: white, brown, wholegrain, you name it) then close the sandwich with the other slice of bread and quarter the sandwich.
Serving Suggestion
- A glass of orange juice complements this sandwich well.
I want these for dinner today, Michelle!
by Patricia Scarpin
on 22. Apr, 2008
Beautiful, thank you for your entry
Margot
by Coffee and Vanilla
on 26. Apr, 2008