Multigrain Toasts with Scrambled Eggs and Canadian Bacon

Ingredients for Multigrain Toasts with Scrambled Eggs and Canadian Bacon

• 7 tablespoons unsalted butter

• 6 slices multigrain bread

• 9 large eggs

• 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 170g sliced Canadian bacon, chopped

• 90ml soured cream

• 2 tablespoons chopped fresh chives

How to make Multigrain Toasts with Scrambled Eggs and Canadian Bacon

Put oven rack in middle position and preheat oven to 232°C.

Melt 90ml butter, then brush onto both sides of bread. Using a 2 1/2-inch round biscuit cutter or rim of a glass, cut out 1 round from centre of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.

While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl. Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more. Divide among toast holes and top with soured cream and chives.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.