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Scrambled Eggs On Toast

Scrambled Eggs on Toast Recipe

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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 tbsp unsalted butter
  • Salt and freshly ground black pepper
  • 2 thick slices sourdough or country bread
  • Softened butter, for the toast
  • 1 tbsp whole milk or heavy cream (optional)

Method
 

  1. Toast the bread until deep golden, about 3 to 4 minutes. Spread generously with softened butter and set on plates.
  2. In a bowl, whisk the eggs, a pinch of salt, pepper, and the optional milk until uniformly pale yellow, about 30 seconds.
  3. Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in eggs, let sit 20 seconds, then gently push curds from the edges toward the center every few seconds. Cook 3 to 4 minutes, until just set but still glossy.
  4. Remove pan from heat a few seconds before eggs look fully done. Spoon immediately over buttered toast, add pepper, and serve.

Notes

The eggs lose their silky texture as they cool. Serve right away for the best bite. If you like a little extra richness, stir in a cold pat of butter at the very end instead of milk.