Scrambled eggs on toast

🍳 Scrambled Eggs on Toast

A quick, classic breakfast that’s creamy, filling, and ready in about 10 minutes.

Ingredients (1–2 servings)

• 2–3 eggs
• 1–2 slices bread
• 1 tablespoon butter
• 1 tablespoon milk or cream (optional)
• Salt and black pepper to taste

Instructions

1. Toast the bread
   • Toast the bread slices until golden and crisp.
2. Whisk the eggs
   • Crack the eggs into a bowl.
   • Add milk (optional), a pinch of salt, and pepper.
   • Whisk until fully combined.
3. Cook the eggs
   • Melt butter in a non-stick pan over low to medium heat.
   • Pour in the eggs.
   • Stir gently with a spatula, pushing the eggs from the edges toward the center.
4. Keep them soft
   • Cook slowly for 2–3 minutes until soft and creamy.
   • Remove from heat while still slightly moist.
5. Serve
   • Spoon the scrambled eggs over the toast.

Optional Toppings

• Grated cheese
• Sliced avocado
• Chopped chives or parsley
• Tomato slices
• Chili flakes or hot sauce

💡 Tip: Cooking the eggs on low heat and stirring gently makes them softer and creamier.

If you want, I can also show you 3 chef secrets for the creamiest scrambled eggs on toast.