Creamy scrambled eggs and delicate field pea microgreens come together for a fresh, elevated take on a breakfast classic.
INGREDIENTS
- Sourdough or country bread, toasted
- 3 eggs
- 1 tbsp butter
- 2 tbsp cream or milk
- Field pea microgreens
- Salt and black pepper
INSTRUCTIONS
Prepare the eggs. Whisk eggs with cream, salt, and black pepper.
Cook the soft scramble. Melt butter in a pan over low heat. Add eggs and stir gently until soft, creamy curds form. Remove from heat while still slightly glossy.
Assemble the toast. Spoon scrambled eggs over toasted bread. Top generously with field pea microgreens and finish with cracked black pepper.
