You got it! Here’s a simple, classic, and satisfying recipe for Scrambled Eggs on Toast — quick enough for busy mornings, cozy enough for a relaxed brunch.
🍳 Scrambled Eggs on Toast
Servings: 1–2
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
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2–4 large eggs (depending on serving size)
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1–2 tbsp milk or cream (optional, for creamier eggs)
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Salt and pepper, to taste
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1 tsp butter or oil
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2 slices of your favorite bread (sourdough, whole wheat, brioche, etc.)
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Butter, for spreading on toast (optional)
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Optional toppings: chopped chives, shredded cheese, hot sauce, avocado slices
Instructions:
1. Prepare the Toast:
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Toast bread to your desired level of crispness.
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Butter the toast if you like (especially good with sourdough!).
2. Beat the Eggs:
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In a bowl, crack in the eggs.
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Add milk or cream (if using), a pinch of salt and pepper.
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Whisk until well combined and slightly frothy.
3. Cook the Eggs:
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Heat a nonstick skillet over low to medium-low heat.
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Add the butter and let it melt, coating the pan.
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Pour in the egg mixture.
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Using a spatula, stir gently and constantly, pushing the eggs from the edges toward the center.
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Cook until just set but still soft and slightly glossy — about 2–3 minutes.
🔥 Tip: Don’t overcook — remove from heat while slightly underdone; they’ll finish cooking in the pan.
4. Assemble:
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Pile the scrambled eggs on top of the toast slices.
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Add toppings if desired (chopped herbs, cheese, chili flakes, etc.).
✅ Quick Variations:
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Cheesy Scrambled Eggs: Add a handful of shredded cheddar, Swiss, or feta just before the eggs finish cooking.
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Herbed Eggs: Stir in chopped chives, parsley, or dill.
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Spicy Kick: Add hot sauce, sriracha, or a pinch of chili flakes.
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Protein Boost: Serve with bacon, smoked salmon, or a side of beans.