Here’s a simple yet perfectly creamy scrambled eggs on toast recipe—quick, satisfying, and slightly elevated with a few tips.
🍳 Scrambled Eggs on Toast
⭐ Serves: 1–2
⏱ Total Time: 10 minutes
🧾 Ingredients
- 4 large eggs
- 2–3 tbsp milk or cream (optional, makes eggs creamier)
- Salt & freshly ground black pepper
- 1–2 tsp butter
- 2 slices of bread (white, whole wheat, or sourdough)
- Optional toppings: chopped chives, grated cheese, avocado, smoked salmon, or hot sauce
🔪 Instructions
1. Prepare the toast
- Toast the bread slices until golden brown.
- Butter lightly if desired.
2. Beat the eggs
- Crack eggs into a bowl.
- Add milk or cream (if using), salt, and pepper.
- Beat until fully combined but not frothy.
3. Cook the eggs
- Heat a nonstick skillet over low–medium heat.
- Add butter and let it melt, coating the pan.
- Pour in eggs and let them sit 5–10 seconds.
- Stir gently with a spatula, pushing eggs from the edges to the center.
- Continue to cook slowly, stirring occasionally, until eggs are soft and creamy, slightly undercooked is okay—they’ll continue to cook off the heat.
4. Assemble
- Place scrambled eggs on the toasted bread.
- Season with extra salt and pepper if needed.
- Add optional toppings like chives, cheese, or avocado slices.
✨ Tips for Perfect Scrambled Eggs
- Low and slow: Cooking eggs on low heat gives a creamier texture.
- Milk vs cream: Milk makes eggs slightly softer; cream makes them richer.
- Don’t overcook: Eggs should be slightly glossy when you remove them—they firm up while resting.
- Flavor boost: Add a pinch of smoked paprika, a dash of hot sauce, or fresh herbs.
I can also give a fancier version with garlic butter toast, herbs, and Parmesan that feels like a restaurant-style breakfast.
Do you want me to do that?
