Squeeze through 1 clove of fresh garlic with a garlic press or chop finely.
Combine crushed garlic with 1 tablespoon (12 g) of softened butter, spread on bread.
Toast garlic butter bread on hot pan, turn to medium heat and allow to crisp, or until it’s golden brown on both sides.
Put 2 eggs in a bowl, add salt to taste, beat with fork or whisk until well blended.
Heat a small knob of butter (12 g) with medium-low heat until melted, pour in egg mixture, when it began to set at the base, pull the egg to the middle to form a soft large curds, continue until no visible liquid remains.
If you prefer moist and soft scrambled egg, don’t flip and do not overcook, enjoy.
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Notes
This recipe yields 1 serving. The nutritional value for reference is for 1 serving.