Oeufs Brouillés on Toast

Brunch for one? Yes, please! Treat yourself to a thick slice of sourdough toast topped with custardy eggs and buttery black truffle cheese. Using time and temperature, this French-inspired scrambling style creates the creamiest eggs ever, and the addition of The Wild Boar leaves you with a meal that feels like an act of self-care.

What You’ll Need:

• 3 large eggs

• Pinch of salt

• 1 1/2 tablespoon cold butter

• 2-3 oz The Wild Boar, shredded

• Sourdough

• Cracked black pepper, to taste
  

How to Make It:

1. Crack your eggs into a small mixing bowl and discard the shells. Whisk the eggs until they are completely combined. Add a pinch of salt, whisk thoroughly, and set them aside for at least five minutes. Prepare your other ingredients.

   1. This waiting step is important because it allows the salt to completely dissolve into the whisked eggs. The dissolved salt helps the eggs stay softer by preventing the proteins from binding tightly as they cook. It is best to wait around 15 minutes if you can!

2. In a small nonstick fry pan (preferably ceramic nonstick), add the cold butter and eggs, then heat the pan to medium-low. The butter will combine with the eggs as your pan heats.

3. Using a whisk or spatula, stir the eggs constantly. The moment you see curds begin to form, take the pan off the heat and continue whisking until no new curds take shape. Repeat the process, taking the pan on and off the heat as curds form while whisking. It may take around 10 minutes until you are just about to reach the desired consistency.

4. Once the eggs are nearly done, take them off the heat. They will continue cooking in the pan. Plate your sourdough and top it with the scrambled eggs. Finish it off with a generous sprinkle of The Wild Boar seasoning and some cracked black pepper.