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.
This is not your ordinary scrambled egg sandwich. This scrambled egg and chive sandwich is more refined and sophisticated than traditional sandwich recipes. Serve them delicately with some tea!
- 2 eggs
- 15ml (1 tbsp) milk
- salt and pepper
- 5ml (1 tsp) butter
- 7.5ml (½ tbsp) chives
- 2 slices of bread
- 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.
- A glass of orange juice complements this sandwich well.
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5.1 g
- Sodium: 415 mg
- Fat: 23.2 g
- Saturated Fat: 11 g
- Carbohydrates: 24.7 g
- Fiber: 3.8 g
- Protein: 20.5 g
- Cholesterol: 403 mg