Sambal Scrambled Eggs on Toast
Soft, creamy scrambled eggs swirled with fresh chilli sambal and spring onion, piled on buttery toast.
Made with Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time10 min
- LevelEasy
- Costabout £1.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the eggs with the milk and a pinch of salt in a jug.
- 2
Melt the butter in a non stick pan over a low medium heat. Add the spring onions and your ready made sambal oelek (see the base recipe) and cook for 1 minute until fragrant.
1 min - 3
Pour in the eggs. Stir slowly with a spatula, pulling the eggs from the edges to the centre, for 2 to 3 minutes until softly set and creamy.
2 min 30 s - 4
Meanwhile toast the bread and butter it. Layer the tomato slices on top.
- 5
Spoon the eggs over the toast, scatter with coriander and serve at once.
Tips
- Take the pan off the heat while the eggs still look slightly wet. They finish cooking on the way to the plate.
- Low and slow heat gives creamy curds. High heat makes them rubbery.
- Use less sambal for children or a mild brunch, and offer extra at the table.
Storing and freezing
Best eaten straight away. Cooked eggs do not reheat well, so only make what you will eat. If you must keep leftovers, chill within 1 hour and eat within 24 hours.
Questions
Can I make it dairy free?
Yes. Use olive oil or dairy free spread instead of butter, and oat milk or water instead of milk, and serve on dairy free bread.
Can I make it gluten free?
Yes. Serve on gluten free toast, or with baked potato halves, or on a bed of wilted spinach. The eggs and sambal contain no gluten.
Can I make it for a crowd?
Yes. Scale the eggs and use a wide pan or cook in two batches. Keep the cooked eggs warm for no more than 10 minutes and serve straight away.
More made with sambal oelek (chilli sambal)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.