Scrambled eggs on toast is a simple, filling meal you can make in minutes. Here’s a quick, reliable way to do it:
Ingredients
- 2–3 eggs
- 1–2 slices of bread
- 1–2 tbsp milk (optional, for creaminess)
- 1 tbsp butter or oil
- Salt & black pepper to taste
Steps
- Toast the bread
Toast your slices until golden and crisp. - Beat the eggs
Crack eggs into a bowl, add milk (optional), a pinch of salt, and whisk until combined. - Cook the eggs
- Heat butter in a nonstick pan over low to medium heat.
- Pour in the eggs.
- Stir gently with a spatula, pushing from the edges inward.
- Keep stirring slowly for soft, creamy curds (don’t rush—low heat is key).
- Finish
Remove from heat while slightly soft (they’ll keep cooking). Add pepper. - Serve
Spoon the scrambled eggs over toast.
Optional extras
- Chopped tomatoes or onions
- Fresh herbs (like coriander or parsley)
- Cheese for extra richness
- A pinch of chili flakes for heat
If you want, I can show you a restaurant-style creamy version or a high-protein variation.
