Ingredients
- 4 eggs
- 1/4 Cup milk
- Salt & pepper to season
- 2 Slices of ham
- 2 Tsps of basil pesto
- 4 Slices of sourdough
- 3/4 Cups spinach leaves
- 1 Tablespoon of olive oil
Method (Eggs)
1. Using a large bowl, crack and whisk eggs thoroughly add milk & season with salt an pepper.
2. Using an electric fry pan place heat dial on a medium heat around 5-6.
3. Heat 1 T of olive oil, add egg mixture and allow to cook slightly before moving the egg curds gently with a spatula.
4. Cook eggs until they are just cooked. Don't allow to over cook as protein over coagulates and becomes tough/rubbery.
Method (Sourdough)
1. Using a baking tray, place sour dough into preheated oven until golden brown.
2. Remove trays and place on top of stove.
3. Place toasted sourdough on plates and spread each slice w/ basil pesto, top w/ spinach leaves.
4. Top with ham and finally scrambled eggs.
The eggs in this recipe is where coagulation comes into play. coagulation is the changing of state, in this case, the liquid eggs to scrambled eggs. Without coagulation, the eggs would stay in a liquid state, not suitable for eating.