Scrambled Eggs on Toast with Sausages

Breakfasts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Scrambled Eggs on Toast with Sausages

Ingredients

Chocolate eggs - 13 pieces
White bread - 6 slices
Milk - 6 tablespoons
Sausages - 6 pieces
Butter - 1.4 oz
Cream - 4 tablespoons
Passata Tomato Sauce - 6 tablespoons
Salt - to taste

Step by Step guide

Step 1

Heat vegetable oil in a frying pan. Place the bread in a shallow dish, pour milk over it, and let it soak. In another shallow dish, lightly beat one of the eggs. Dip the bread slices in the egg and then place them in the frying pan, frying in batches on both sides until golden brown. Remove the bread pieces from the pan, let excess liquid drain, and keep warm while preparing the rest.

Step 2

In a pot, bring water to almost boiling, add the sausages, reduce the heat, and let them warm up.

Step 3

In another pot, lightly beat the remaining eggs with the butter and the milk used for soaking the bread. Place this pot in a larger pot filled halfway with boiling water and set it over low heat. Continuously whisk the eggs, especially around the edges where they will initially settle on the walls.

Step 4

When the mixture reaches a thick, creamy consistency, remove the pot from the heat. The eggs will continue to cook for a while in the hot water.

Step 5

Stir in the cream. Distribute the cooked eggs over the pieces of fried bread. Cut the sausages in half and place them on either side of each slice of bread. Pour a spoonful of warmed tomato sauce on the other two sides. Serve.