Soft scrambled eggs in a sandwich with thin slices of sweet cantaloupe on the side or inside.
ABy Anne
Servings
2
3 piece eggs
2 tbsp milk
0.25 tsp salt
0.13 tsp black pepper
1 tbsp unsalted butter
4 slice sandwich bread
1 tsp olive oil
0.5 piece cantaloupe
1 tsp honey
1 tbsp fresh chives
Calories
639 kcal
Protein
20g
Carbs
101g
Fat
17g
Fiber
9g
Sugar
32g
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Sarah M. · Melbourne, AU
Prep
1. Crack the eggs into a bowl, add the milk, salt, and black pepper, then whisk until the mixture is smooth and slightly frothy.
2. Finely snip the fresh chives and stir them into the egg mixture.
1 tbsp fresh chives
3. Cut the cantaloupe into wedges, remove the seeds and rind, then slice the flesh into thin, kid-friendly strips. Drizzle the slices lightly with honey and set aside.
0.5 piece cantaloupe,
1 tsp honey
Bread & Assembly
4. Heat a nonstick pan over medium heat and add the olive oil. Place the bread slices in the pan and toast on each side until light golden, then remove to plates.
4 slice sandwich bread,
1 tsp olive oil
Soft Scrambled Eggs
5. Reduce the heat to low, add the butter to the same pan, and let it melt gently without browning.
1 tbsp unsalted butter
6. Pour in the egg mixture and use a spatula to slowly stir and fold from the edges toward the center, cooking until the eggs are very soft, glossy curds with no liquid remaining.
7. Spoon the soft scrambled eggs onto two of the toasted bread slices, then top each with another slice of bread to make sandwiches. Gently press and cut in halves if desired.
3 piece eggs,
4 slice sandwich bread
To Serve
8. Serve each sandwich with a generous handful of the thin cantaloupe slices on the side, or tuck a few slices inside the sandwich just before eating for a sweet-savoury bite.
0.5 piece cantaloupe
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