Soft Scrambled Eggs with Burrata on Toast

 

4 large eggs

1 T. unsalted butter

Kosher salt and freshly cracked black pepper

Snipped fresh chives

2 pieces crusty bread, toasted

1 ball burrata cheese

Fresh tarragon leaves

Flaky salt

 

In a medium bowl, crack the eggs and whisk them together. In a large nonstick skillet, melt the butter over medium-low heat. Once it is bubbling, carefully pour the eggs into the hot pan and season with salt and pepper. Slowly drag a spatula along the bottom of the pan allowing the eggs to cook slowly and evenly. Once the eggs are cooked, season them with additional salt and pepper, depending on your preferences, and top with chives. Divide the eggs between the 2 pieces of toasted bread. Add a spoonful of burrata on top of each one. Garnish with tarragon and finish with flaky salt and freshly cracked black pepper.