Toast with Scrambled Eggs, Sea Asparagus & Tomatoes

So in old Dutch cookbooks, you will find a lot of variations on the scrambled eggs on toast. Like scrambled eggs with ham, cheese, tomato puree and cooked cow’s tongue. However, I love the addition of sea asparagus! They taste a bit salty and add a surprising texture to the dish. Serve the eggs on a hot crispy toast with chive mayonaise and mixed tomatoes.

Toast with Scrambled Eggs, Sea Asparagus & Tomatoes

Prep Time 3 minutes
Cook Time 10 minutes


  • Frying Pan
  • Bowl
  • Knife
  • Chopping Board


  • 1 slice Bread
  • 2 Eggs
  • 1 tbsp Olive Oil
  • Hand of Sea Asparagus
  • Cherry Tomatoes

Chive Mayonaise

  • Bunch of Chives
  • 2 tbsp Mayonnaise



  • Toast the slice of bread until golden brown and crispy.
  • Make the chive mayonnaise by mixing the mayonnaise and chopped chives.

Scrambled Eggs

  • Heat the olive oil in the frying pan. Then add the sea asparagus and break the two eggs above the pan.
  • Stir the eggs until set and cooked to your liking. However, cooking them through completely may result in dry scrambled eggs. So I love to serve them a bit uncooked.
  • In the meantime, cut the tomatoes in half.

Finishing Touches

  • Top the toast with the mayonnaise, scrambled eggs, tomatoes and freshly crushed pepper!
Course: Breakfast
Cuisine: Dutch

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