Here’s a simple, satisfying recipe for Scrambled Eggs on Toast—quick, creamy, and perfect any time of day:
🍳 Ingredients
- 2–3 eggs
- 2 tbsp milk or cream (optional, for creaminess)
- 1 tbsp butter
- Salt & pepper to taste
- 2 slices of bread (your choice)
👩🍳 Instructions
- Toast the bread:
Toast your bread slices until golden and crisp. - Whisk the eggs:
Crack eggs into a bowl, add milk (if using), salt, and pepper. Whisk until well combined. - Cook the eggs:
- Heat butter in a non-stick pan over low to medium heat.
- Pour in the eggs.
- Stir gently and continuously with a spatula, scraping the bottom.
- Cook slowly until soft, creamy curds form (don’t overcook).
- Assemble:
Spoon the scrambled eggs over the toast.
🌟 Tips for Perfect Scrambled Eggs
- Cook on low heat for creamy texture (high heat makes them dry).
- Remove from heat just before fully set—they keep cooking from residual heat.
- Add a little extra butter at the end for richness.
🧀 Optional Add-Ons
- Cheese (cheddar, feta, or cream cheese)
- Fresh herbs (chives, parsley)
- Avocado slices
- Sautéed mushrooms or tomatoes
- A pinch of chili flakes for heat
If you want, I can show you a restaurant-style creamy version (like Gordon Ramsay’s method) or a high-protein/fitness version.
