🍳 Scrambled Eggs on Toast
A simple, classic breakfast that’s quick, filling, and customizable.
🥖 Ingredients (1–2 servings)
- 2–3 eggs
- 1–2 slices bread
- 1–2 tbsp milk or cream (optional, for creamier eggs)
- 1 tbsp butter or oil
- Salt and black pepper to taste
Optional add-ins: cheese, chives, spinach, tomatoes, avocado, smoked salmon.
👩🍳 How to Make It
- Toast the bread
Toast until golden and crisp. Set aside. - Whisk the eggs
Crack eggs into a bowl. Add a splash of milk (optional), salt, and pepper. Whisk until fully combined. - Cook low and slow
- Heat butter in a nonstick pan over medium-low heat.
- Pour in eggs.
- Stir gently with a spatula, pushing from edges toward center.
- Remove from heat while slightly soft (they’ll finish cooking from residual heat).
- Serve
Spoon eggs over toast. Add toppings if desired.
🔥 Pro Tips for Creamy Eggs
- Use low heat — high heat makes them dry.
- Stir slowly and continuously.
- Remove from heat just before fully set.
If you’d like, I can give you:
- A high-protein version
- A low-carb option
- A gourmet café-style version
- Calories & nutrition breakdown 😊
