Scrambled Eggs on Toast

Description

Scrambled Eggs on Toast is a timeless breakfast favorite that’s creamy, fluffy, and satisfying. Perfect for busy mornings or a lazy brunch, this dish pairs soft, buttery scrambled eggs with warm, toasted bread. You can keep it simple or dress it up with herbs, cheese, or avocado for extra flavor.

Ingredients for Scrambled Eggs on Toast.

• 4 large eggs

• 4 slices of bread (white, whole grain, sourdough, or your choice)

• 2 tbsp butter (divided: 1 tbsp for eggs, 1 tbsp for toast)

• 2 tbsp milk or cream (optional, for creamier eggs)

• Salt, to taste

• Black pepper, to taste

• Fresh herbs (like chives or parsley), optional

• Cheese (optional – cheddar, feta, or parmesan work well)

Instructions

1. Prep the bread: Toast the bread slices in a toaster or on a pan until golden. Spread a little butter on top while warm.

2. Beat the eggs: In a bowl, crack the eggs and whisk with milk or cream (if using) until fully combined. Season lightly with salt and pepper.

3. Cook the eggs:

   • Heat 1 tbsp butter in a non-stick skillet over low-medium heat.

   • Pour in the eggs and stir gently with a spatula.

   • Keep the heat low and stir occasionally for soft curds, or more frequently for a creamier texture.

   • Cook until just set—remember, eggs continue cooking after removing from the heat.

4. Assemble: Place scrambled eggs on the buttered toast slices.

5. Garnish: Sprinkle with herbs, extra pepper, or grated cheese if desired.

6. Serve immediately while warm.

Notes

• For extra creaminess, stir in a teaspoon of cream cheese or sour cream right before removing from the heat.

• Using low heat is key to preventing rubbery eggs.

• Sourdough bread adds a great tangy bite and holds the eggs well.

• If you like more flavor, add paprika, chili flakes, or a drizzle of hot sauce.

Tips

• Whisk the eggs thoroughly to incorporate air for fluffier results.

• Non-stick pans are best for soft, creamy eggs and easy cleanup.

• If making for a crowd, keep eggs warm in a covered dish in a low oven (but avoid overcooking).

• Pre-butter the toast before adding eggs to avoid soggy bread.

Servings

• Makes 2 servings (2 slices per person)

• Easily doubled or tripled for more people.

Nutritional Information (Per Serving)

(Values approximate – will vary based on bread and add-ins)

• Calories: ~310 kcal

• Protein: 15 g

• Fat: 18 g

• Carbohydrates: 24 g

• Fiber: 2 g

• Sugars: 3 g

• Sodium: 420 mg

Benefits

• High in protein to keep you full longer.

• Quick and easy—ready in under 10 minutes.

• Customizable with countless toppings.

• Great source of vitamins like B12 and D from eggs.

Q & A

Q: Can I make scrambled eggs without butter?
A: Yes—use olive oil, coconut oil, or even avocado oil for a different flavor.

Q: How do I prevent my scrambled eggs from turning watery?
A: Avoid over-mixing during cooking and don’t add too much liquid to the eggs.

Q: Can I make this dairy-free?
A: Absolutely—skip the milk/cream and use a dairy-free spread on the toast.

Q: What’s the best bread for this recipe?
A: Whole grain for nutrition, sourdough for tang, or brioche for a sweet, buttery touch.