Scrambled eggs on toast

A classic — simple, quick, and satisfying! 🥚🍞
Here’s how to make perfect scrambled eggs on toast — soft, creamy, and full of flavor.

3–4 eggs
1 tbsp butter (or olive oil)
1–2 tbsp milk, cream, or crème fraîche (optional, for creaminess)
Salt and black pepper, to taste
2 slices good-quality bread (sourdough, whole grain, or white)
Optional toppings: chopped chives, grated cheese, smoked salmon, or crispy bacon

Toast the bread
- Toast your slices until golden brown.
- You can butter them lightly if you like.
Beat the eggs
- Crack eggs into a bowl, add milk or cream (if using), a pinch of salt, and whisk until smooth.
Cook gently
- Heat butter in a nonstick pan over low to medium-low heat.
- Pour in the eggs.
- Use a spatula to gently stir, scraping from the edges to the center as curds form.
- Keep the heat low — slow cooking makes them creamy, not dry.
- When the eggs are mostly set but still glossy and slightly runny, remove from the heat (they’ll finish cooking off the heat).
Season and serve
- Taste and add more salt and pepper if needed.
- Spoon the eggs onto the toast.
- Garnish with herbs, cheese, or your favorite topping.

For extra creamy eggs: stir in a teaspoon of butter or crème fraîche right before serving.
For fluffy eggs: skip milk/cream and whisk vigorously to incorporate air before cooking.
Don’t overcook — they go from perfect to rubbery fast!

Would you like me to give you a gourmet twist version (like with mushrooms, ham, or truffle oil)?