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
31 comments
What an amazing combination of flavours in one dish and they all go so well together.
The recipe was easy to follow and the finished dish looked very inviting. A great weekend breakfast.
A very satisfying breakfast and ideal when you want something quick. The combination of textures was particularly good.
Lovely quick breakfast that took almost no effort. The eggs were soft and creamy and the toast gave it plenty of crunch.
I made this with wholemeal bread and homemade tomato chutney. It was absolutely delicious and very comforting.
This would make a fantastic brunch dish served with a little extra toast on the side.
Really tasty and easy to prepare. I added some freshly ground pepper and enjoyed every bite.
Simple, inexpensive and tasty. It makes a very good light lunch as well as a breakfast.
Really enjoyed the contrast between the crunchy toast and soft scrambled eggs. The chutney brings everything together.
This was delicious, although I found the chutney slightly too sweet for my taste. Next time I would use a sharper variety.
A lovely little breakfast dish with plenty of flavour. I especially liked how the chutney cuts through the richness of the scrambled eggs.
Very good combination of flavours. I was unsure about chutney with eggs at first, but it really does work.
The recipe worked well, although my eggs were slightly overcooked. I will use a lower heat next time.
The chutney adds just the right amount of sweetness and really lifts the flavour of the eggs.
Very tasty and surprisingly filling for such a simple dish. I will be adding this to my regular breakfast rotation.
I used sourdough bread and thought it worked exceptionally well. The crunchy toast was perfect with the soft eggs.
I added a little chilli chutney for extra heat and it was excellent. Definitely worth trying if you like a bit of spice.
I used mango chutney instead of tomato and it worked beautifully. I think this recipe would be great with different chutneys.
I enjoyed this more than I expected. The sweet and savoury flavours complement each other really well.
A dependable recipe that is quick enough for a weekday morning. The ingredients are also easy to keep in the kitchen.
A lovely recipe when you are short on time. It is ready quickly but still feels like a proper meal.
The chutney was a brilliant addition, although I would probably use slightly less next time as it overpowered the eggs a little.
A simple recipe that tastes much more interesting than ordinary scrambled eggs. I will definitely make this again.
I thought the chives were a nice touch. They add freshness without taking attention away from the chutney and eggs.
Really nice change from my usual scrambled eggs on toast. The chutney makes the dish much more exciting.
I would recommend using good quality bread because it makes a noticeable difference. The crispy toast was my favourite part.
Really enjoyed this for breakfast. The sweet chutney works surprisingly well with the creamy scrambled eggs and crispy toast.
A great recipe for using up a jar of chutney in the fridge. Everything came together quickly and tasted delicious.
The eggs were lovely and creamy, although I had to watch the heat carefully to stop them becoming too firm.
I added a little extra black pepper and some chopped chives, which gave the eggs a lovely flavour.
I used a chunky homemade chutney and loved the extra texture. It made a simple breakfast feel rather special.