Chutney Toast with Scrambled Egg is a superb recipe for combining several recipes in one go. I use Tomato Chutney in this recipe. However, Honey Mango Chutney and Currant Chutney are also amazing. Adding the chives gives a lovely subtle onion flavour without the rough kick. This recipe has become a popular breakfast and brunch meal but also as a quick snack during the week. A lovely meal ready in 10 minutes; just add an additional egg if you are going to make this your main dish. I normally use my own bread. It could be Oatmeal Loaf, Honey and Walnut Bread or Banana Bread.
The chutney brings a gentle sweetness and a little acidity, which cuts through the richness of the eggs and makes every mouthful interesting. It is a simple breakfast, but the flavours feel far more thoughtful than the short preparation time suggests.
I find this particularly useful when breakfast needs to be quick without becoming boring. The wholemeal toast provides a pleasant crunch beneath the soft eggs, while the chives add a mild onion flavour that never dominates. However, the chutney is what really brings everything together. Tomato chutney is my usual choice, although mango or currant chutney can give the dish a completely different character.
The type of bread can also change the finished dish. A sturdy farmhouse loaf gives plenty of texture, while sourdough adds a slightly sharper flavour. Homemade bread works especially well because you can cut a generous slice and toast it until the edges become crisp. Whatever bread you choose, I would avoid making it too thin, as the eggs and chutney need something substantial underneath them.
When cooking the eggs, gentle heat is the secret. Stir them slowly and remove the pan while they are still slightly soft because they will continue cooking from the residual heat. This keeps them creamy rather than dry. It is a small detail, but it makes a noticeable difference to the final result.
For me, this is more than just a breakfast recipe. It makes an excellent light lunch, a relaxed weekend brunch or a quick evening snack when you want something warm and satisfying. You can also change the herbs, add freshly ground black pepper or introduce a little chilli for extra warmth. Best of all, it takes only around ten minutes from start to finish, making it an easy recipe to keep in mind for busy mornings.
Chutney Toast with Scrambled Egg
Ingredients
- 2 medium eggs whisked
- 1 splash semi skimmed milk
- 1 tbsp chives chopped
- 1 slice wholemeal bread toasted
- 1 tbsp tomato chutney
- salt to taste
- white pepper to taste
Instructions
- Place the eggs, milk and seasoning in a small saucepan.2 medium eggs, 1 splash semi skimmed milk
- Cook gently, stirring occasionally until lightly scrambled.
- Toast the bread to your liking and add butter if you prefer.1 slice wholemeal bread
- Stir in the chives.1 tbsp chives
- Spread the chutney on the toast and top with the eggs.1 tbsp tomato chutney