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Scrambled Egg Toast

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A quick and comforting breakfast of creamy scrambled eggs served on buttery toasted bread.

Ingredients

Scale
  • 4 large eggs
  • 2 tbsp whole milk or heavy cream
  • 1 tbsp butter (for eggs)
  • 2 slices thick-cut bread (sourdough, brioche, or whole grain)
  • 1 tbsp butter (for spreading on toast)
  • Salt (to taste)
  • Black pepper (freshly ground, to taste)
  • 1 tbsp chives (optional, chopped)

Instructions

  1. Crack the eggs into a bowl and whisk them together with milk, salt, and black pepper until fully combined.
  2. In a non-stick pan, melt 1 tablespoon of butter over medium-low heat.
  3. Pour in the egg mixture and let it sit undisturbed for about 20 seconds.
  4. Gently stir the eggs every 15 to 20 seconds until they turn soft and creamy, then remove from heat.
  5. While the eggs are cooking, toast your bread until it’s golden brown.
  6. Once toasted, spread butter on each slice immediately.
  7. Spoon the fluffy scrambled eggs generously on top of the buttered toast.
  8. Garnish with chopped chives if desired, and serve warm.

Notes

To achieve the perfect scrambled eggs, maintain a low heat and stir slowly. For fluffier eggs, add a splash more milk or cream.

Nutrition

Find it online: https://www.tastysavvy.com/scrambled-egg-toast/