Scrambled Eggs on Toast is a classic, comforting dish that’s perfect for breakfast, brunch, or a quick meal any time of day. It’s simple, satisfying, and can be dressed up or down depending on what you have on hand.
Here’s a basic but delicious recipe:
🥚 Scrambled Eggs on Toast
Ingredients (Serves 1–2):
For the scrambled eggs:
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3 large eggs
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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 tbsp butter
For the toast:
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2 slices of your favorite bread (sourdough, whole grain, brioche, or white bread)
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Butter, for spreading on toast (optional)
Optional toppings:
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Chopped chives or parsley
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Grated cheese
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Avocado slices
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Smoked salmon
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Hot sauce or chili flakes
🧑🍳 Instructions:
1. Toast the Bread:
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Toast the bread slices to your preferred crispness.
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Optional: Spread with a bit of butter for extra flavor.
2. Scramble the Eggs:
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Crack the eggs into a bowl. Add a splash of milk or cream (if using), a pinch of salt, and pepper.
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Whisk with a fork until well combined.
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Heat butter in a nonstick skillet over medium-low heat.
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Pour in the egg mixture and let it sit for a few seconds until it begins to set around the edges.
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Use a spatula to gently stir and fold the eggs from the edges toward the center. Repeat every few seconds, cooking slowly until the eggs are just set but still soft and slightly creamy (about 2–4 minutes).
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Remove from heat immediately—eggs continue to cook from residual heat.
3. Assemble:
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Place the scrambled eggs evenly over the toasted bread slices.
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Add optional toppings if desired.
🍽️ Serving Suggestions:
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Serve with sliced tomatoes, fruit, or a side salad for a fuller meal.
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For extra richness, drizzle with a touch of olive oil or truffle oil.
✅ Quick Tips:
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Low and slow is the secret to creamy scrambled eggs.
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Stirring too much or cooking on high heat can make the eggs dry or rubbery.
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Want it cheesy? Stir in grated cheese just before the eggs finish cooking.