Scrambled Eggs with Baked Beans on Toast

Scrambled Eggs with Baked Beans on Toast

Ingredients:

1. 6 Eggs/li>
2. 1/3 Cup Cream/li>
3. 1 Tbsp Butter/li>
4. Salt to taste/li>
5. 1 Can Baked Beans (warmed)/li>
6. 4 pieces of Light Rye Bread (Toasted)

Method:

1. In a bowl crack the eggs, add cream and whisk lightly. Heat a nonstick pan add the butter, allow to melt slightly and sizzle, but not brown, add the egg mixture and salt.
2. Allow to cook slightly 20-30 secs, with a Teflon spatula glide the tip around the edge of the pan and bring the cooked egg to the centre, loosen the base in the centre and fold over allow to cook 20-30 secs and repeat until the eggs are cooked to your desired consistency.
3. Cut two slices of warm toast in halve on the diagonal, place a whole slice in the middle of the plate top with half the baked beans followed by half of the eggs, or vice-versa.
4. Place the final halved toast, on the side of plate.
5. Ready to serve........

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Source : Wikipedia / angelasparksblog