Scrambled Egg Toast

Like Deb of SK, I'm not a fan of an over-cooked scrambled egg. My typical approach (from the zuni cookbook) is to scramble over high heat, but Deb suggests medium-low. I used the no-knead bread (also from SK), garden-grown chives, and some very strong goat cheese.

I had no trouble with Deb's pull, wait for 10, push, wait for 10, as its similar to my own. The egg was tender and delicious.

The result was great - a perfect dinner for one. I took the eggs off when they were still underdone (85%), and as promised, they were perfect by the time I ate them. I did find my goat cheese a bit too strong, though I loved the addition of chives.

I was also inspired to make this from today's post on Thekitchn, talking to Deb about her favorite breakfast.

http://www.thekitchn.com/thekitchn/breakfast/scrambled-egg-toast-from-deb-of-smitten-kitchen-breakfast-with-a-blogger-143752