Here’s a simple, classic way to make Scrambled Eggs on Toast 🍳🍞
Ingredients (serves 1)
- 2–3 large eggs
- 1–2 slices of bread (white, whole wheat, or sourdough)
- 1 tbsp butter or oil
- 1–2 tbsp milk or cream (optional, for creamier eggs)
- Salt & pepper, to taste
- Optional toppings: chopped herbs (chives, parsley), cheese, avocado, or a pinch of chili flakes
Instructions
- Toast the bread: Use a toaster or oven until golden and crispy.
- Beat the eggs: Crack eggs into a bowl. Add milk or cream if using, plus a pinch of salt and pepper. Beat until combined.
- Cook the eggs:
- Heat butter or oil in a non-stick pan over medium-low heat.
- Pour in the eggs. Let them sit a few seconds, then gently stir with a spatula, folding eggs from the edges to the center.
- Cook until softly set but still slightly runny—they’ll finish cooking off the heat.
- Serve: Spoon the scrambled eggs over the toasted bread. Add optional toppings as desired.
Tips
- Extra creamy: Stir in a spoonful of cream cheese or soft cheese at the end.
- Veggie boost: Add sautéed spinach, tomatoes, or mushrooms to the eggs before cooking.
- Fluffier eggs: Beat the eggs thoroughly to incorporate air.
This is a quick, comforting breakfast that’s ready in under 10 minutes.
If you want, I can give a fancier version with garlic herb butter toast that makes it feel extra special.
