Here’s a simple, classic Scrambled Eggs on Toast recipe — creamy, comforting, and perfect for any breakfast 🍳🍞
🍳 Scrambled Eggs on Toast
🛒 Ingredients (Serves 1–2)
- 2–4 large eggs
- 2 slices of bread (white, whole wheat, or sourdough)
- 2 tbsp milk or cream (optional, for creamier eggs)
- 1 tbsp butter or oil
- Salt and pepper to taste
- Optional toppings: chopped herbs (chives, parsley), grated cheese, avocado slices, hot sauce
👩🍳 Instructions
1️⃣ Toast the Bread
- Toast your slices to your preferred crispiness.
- Keep warm while you cook the eggs.
2️⃣ Prepare the Eggs
- Crack eggs into a bowl.
- Add milk or cream (optional) and a pinch of salt and pepper.
- Whisk until fully blended.
3️⃣ Cook the Eggs
- Heat butter or oil in a non-stick skillet over medium-low heat.
- Pour in the egg mixture.
- Stir gently with a spatula, scraping the pan from edges to center.
- Cook slowly for 2–4 minutes until eggs are soft and creamy, not dry.
4️⃣ Assemble
- Place scrambled eggs on top of the toasted bread.
- Add optional toppings like herbs, cheese, or avocado.
💡 Tips
- Low and slow cooking keeps eggs creamy and fluffy.
- For extra flavor, stir in a little grated cheese while cooking.
- Add a pinch of paprika or chili flakes for a subtle kick.
If you want, I can also make a one-pan scrambled eggs on toast recipe with veggies and cheese that’s ready in under 10 minutes — perfect for a quick breakfast.
Do you want me to do that?
