Here’s a perfect recipe for Creamy Scrambled Eggs on Toast—soft, silky eggs served over warm, buttery bread. It’s simple, elegant, and ideal for breakfast or brunch.
🍳 Creamy Scrambled Eggs on Toast
Serves: 2
Time: 10 minutes
Ingredients
- 4 large eggs
- 2 tbsp milk, cream, or crème fraîche
- 1 tbsp butter
- Salt & freshly ground black pepper, to taste
- 2 slices of bread (sourdough, whole wheat, or your favorite)
- Optional toppings: chopped chives, parsley, grated cheese, smoked salmon, or avocado
Instructions
1. Prep the eggs
- Crack eggs into a bowl.
- Add milk or cream and a pinch of salt & pepper.
- Whisk until fully combined and slightly frothy.
2. Toast the bread
- Toast the bread slices to your liking.
- Butter lightly while warm (optional).
3. Cook the eggs
- Heat butter in a non-stick skillet over low to medium-low heat.
- Pour in the eggs.
- Stir gently and continuously with a spatula, scraping the pan from edges to center.
- Cook slowly—soft curds will form.
Key tip: Low heat and constant stirring = creamy eggs. Remove from heat when slightly runny; residual heat finishes cooking.
4. Assemble
- Place scrambled eggs on the toasted bread.
- Top with optional herbs, cheese, or avocado slices.
5. Serve
- Serve immediately while warm and creamy.
- Great with a side of fresh fruit or crispy bacon.
⭐ Tips for Extra Creaminess
- Use half crème fraîche or cream instead of milk for rich, velvety eggs.
- Stir in a small knob of butter at the end for luxurious silkiness.
- Cook very gently—high heat will make eggs rubbery.
- Add grated cheese or smoked salmon for a restaurant-style touch.
If you like, I can make a next-level gourmet version with truffle oil, herbs, and a Parmesan crusted toast that tastes like a café dish.
Do you want me to do that?
