Scrambled eggs on toast is a quick, filling meal that’s hard to mess up. Here’s a simple, reliable way to make it:
🍳 Ingredients
- 2–3 eggs
- 1–2 slices of bread
- 1–2 tbsp milk (optional, for creaminess)
- Butter or oil
- Salt & pepper
👨🍳 Method
- Toast the bread to your liking and set aside.
- Crack eggs into a bowl, add milk (optional), salt, and pepper. Whisk well.
- Heat a pan on low to medium heat and add a little butter.
- Pour in the eggs and let them sit for a few seconds.
- Gently stir with a spatula, pushing from the edges to the center.
- Keep stirring slowly until soft, fluffy curds form. Don’t overcook—they should still look slightly creamy.
- Remove from heat and spoon over your toast.
🌟 Optional Add-ons
- Cheese (cheddar or mozzarella)
- Chopped tomatoes or onions
- Fresh herbs (parsley, chives)
- Avocado slices
- A pinch of chili flakes for heat
💡 Tips
- Low heat = softer, creamier eggs
- Add a little extra butter at the end for richer flavor
- Serve immediately for best texture
If you want, I can give you a café-style creamy version or a high-protein variation.
