Scrambled Eggs on Toast with chicken strips PDF Print E-mail
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Sunday, 09 May 2010 17:49


3 eggs
1/3cup milk
1 tbsp butter

1 tbsp olive oil
salt and pepper
slices of white bread
2 Slices boneless chicken strips



In a bowl, whisk the eggs and milk, seasoned with salt and pepper.

Put butter and olive oil in a non stick pan; again melt equal parts butter and olive oil

Add the eggs and cook over low heat, stirring the contents of the pan constantly, you are looking for very small curds.

Place scrambled eggs on top of slices of toast or grilled bread and

Serve with sautéed chicken strips on the side.

Last Updated on Sunday, 09 May 2010 17:55

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