A timeless breakfast favorite! 🍳✨ Scrambled eggs on toast is simple, cozy, and delicious — fluffy, buttery eggs piled high on crispy toast. Perfect for busy mornings or lazy weekends.
Here’s how to make them perfectly creamy and soft (the café way):
🍳 Scrambled Eggs on Toast
🛒 Ingredients (Serves 2):
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4 large eggs
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2 tbsp milk or cream (optional for extra creaminess)
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1 tbsp butter (plus more for toast)
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Salt and pepper, to taste
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2–4 slices bread (white, sourdough, or whole grain — your choice)
Optional toppings:
🧀 Grated cheese, 🌿 chopped chives, 🍅 sliced tomato, or 🥓 crispy bacon
👩🍳 Instructions:
1. Toast the Bread:
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Toast your bread until golden and crisp.
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Butter it while warm so it soaks in a little.
2. Prepare the Eggs:
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Crack eggs into a bowl, add milk or cream (if using), salt, and pepper.
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Whisk well until fully combined and slightly frothy — this makes them fluffy.
3. Cook the Eggs:
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Heat butter in a nonstick pan over low to medium-low heat.
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Pour in the eggs.
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Let them sit for a few seconds, then gently stir with a spatula, pushing from the edges toward the center.
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Keep the heat low — slow cooking gives creamy, soft eggs.
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Cook until just set but still glossy and a little custardy (they’ll keep cooking off the heat).
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Remove from heat immediately.
4. Assemble:
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Spoon the scrambled eggs over buttered toast.
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Add extra salt, pepper, or your favorite toppings.
🍽️ Serving Ideas:
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Sprinkle with fresh herbs (chives, parsley, or dill).
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Add a slice of avocado or smoked salmon on top.
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Drizzle a little hot sauce or truffle oil for a gourmet touch.
Would you like me to show you how to make soft, French-style scrambled eggs or a loaded version with cheese and veggies next?
