Scrambled eggs on toast

Here’s a simple and tasty way to make Scrambled Eggs on Toast—perfect for breakfast, brunch, or even a quick dinner:

Scrambled Eggs on Toast

Servings: 1–2

Ingredients:

• 2–4 large eggs
• 2 tbsp milk or cream (optional, for creamier eggs)
• Salt and pepper, to taste
• 1 tsp butter or oil
• 2 slices of bread (your choice: white, whole wheat, sourdough, etc.)
• Optional toppings: chopped chives, parsley, grated cheese, avocado, tomato slices

Instructions:

1. Prepare the eggs:
   • Crack eggs into a bowl.
   • Add milk or cream if using.
   • Season with a pinch of salt and pepper.
   • Whisk until yolks and whites are fully combined.
2. Toast the bread:
   • Toast slices of bread in a toaster or oven until golden and crispy.
3. Cook the eggs:
   • Heat butter or oil in a non-stick skillet over medium-low heat.
   • Pour in the eggs.
   • Let sit for a few seconds, then gently stir with a spatula, pushing eggs from the edges to the center.
   • Cook slowly, stirring occasionally, until eggs are soft and creamy (avoid overcooking—they should be slightly glossy).
4. Assemble the toast:
   • Place the scrambled eggs on the toasted bread slices.
   • Add optional toppings like chives, parsley, or cheese.
5. Serve:
   • Serve immediately while warm.

Tips:

• Low and slow cooking keeps scrambled eggs creamy instead of dry.
• For extra flavor, sauté a little onion, mushroom, or spinach before adding the eggs.
• Add a sprinkle of feta, cheddar, or Parmesan for a cheesy twist.

I can also give a gourmet version with avocado, smoked salmon, and poached eggs on toast if you want to elevate it into a brunch-worthy dish.

Do you want me to do that?