Simple, classic, and perfect any time of day 🍳🍞
Scrambled Eggs on Toast
🧾 Ingredients (Serves 1–2)
- 2–3 large eggs
- 2 slices bread (white, whole wheat, sourdough, etc.)
- 1–2 tablespoons milk or cream (optional, for creamier eggs)
- 1 tablespoon butter
- Salt and black pepper to taste
👩🍳 Instructions
- Whisk the eggs
Crack eggs into a bowl. Add milk (if using), salt, and pepper. Whisk until fully combined and slightly frothy. - Toast the bread
Toast bread to your preferred level. Lightly butter if desired. - Cook the eggs (low & slow for creaminess)
- Melt butter in a non-stick pan over low to medium-low heat.
- Pour in the eggs.
- Let them sit for a few seconds, then gently stir with a spatula.
- Continue stirring slowly until soft curds form.
- Remove from heat when slightly soft (they’ll continue cooking from residual heat).
- Serve immediately
Spoon scrambled eggs over toast. Add extra pepper or a pinch of salt on top if needed.
🌟 Optional Upgrades
- Cheesy: Stir in grated cheddar or feta at the end.
- Herby: Add chopped chives, parsley, or green onions.
- Avocado twist: Top with sliced avocado and chili flakes.
- Protein boost: Add smoked salmon or crispy bacon.
If you’d like, I can show you how to make extra creamy restaurant-style scrambled eggs or a fluffy diner-style version — they’re slightly different techniques.
