Learn how to make scrambled eggs on toast! This simple method uses just a few ingredients and takes only minutes from start to finish.
You won't be tempted to skip the most important meal of the day with these scrambled eggs on toast! A few sliced tomatoes or cucumbers on the side, and you'll have everything you need to kickstart your day.
The perfect breakfast when you're short on time but still need a satisfying meal to start your day.
Check out more delicious breakfast ideas: Smashed Peas on Toast, Cottage Cheese Toast, Salmon Sandwich, or Whipped Cottage Cheese, which you can serve with honey, berries, and so on.
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Recipe ingredients
Eggs: Use the best, freshest eggs you can find - this dish is all about their flavor. Try these Truffle Scrambled Eggs, too. Or make Baked Beans with Eggs.
Fat: Butter (1 teaspoon per 4 eggs) gives the best taste, but olive, canola, or sunflower oil work too. More fat makes the eggs richer but adds calories.
Milk: Optional but makes the eggs more tender - use about 1 tablespoon per egg. Cream works, too.
Bread: Sturdy sourdough, preferably whole wheat, holds up best. Soft white bread turns soggy too quickly.
Herbs: Chives are ideal, but parsley, dill, basil, tarragon, or wild garlic also work. Add to the eggs or sprinkle on top. Check out the German Egg Salad with chives!
Cheese: Try crumbled feta, soft goat cheese, or grated Gouda or Cheddar.
See the recipe card for full information on ingredients and quantities.
How to make scrambled eggs on toast?
Tip: As shown in the pictures below, you can cook the eggs with or without chives. Add them to the uncooked eggs or sprinkle them on top of the finished dish.
Step #1: Break the eggs into a bowl, add 1 tablespoon of milk per egg, season, and whisk well. Stir in chopped herbs now or sprinkle them on later.
Step #2: Melt the butter and tilt the pan to coat the bottom. Lower the heat, add the eggs, and cook slowly - high heat will make them tough and dry.
Step #3: Let them sit for 15-20 seconds until the bottom sets slightly. Gently move them with a spatula to form soft folds. Add cheese now if using.
Step #4: Cook for about 1 minute until mostly set but still slightly moist.
Tips
Toast the bread slices while making the scrambled eggs so they are ready and warm when the eggs are done. Avoid letting the eggs sit in the pan, as they will cool and dry out.
If you use more than four eggs, it's preferable to cook them in batches. Aim for the scrambled eggs to look like in the pictures: large set fluffs that are still shiny with moisture but no pools of uncooked eggs.
The eggs will continue setting slightly in the pan and on the plate once you turn off the heat, no matter how quick you are with removing them from the pan and serving them, so keep that in mind as well.
How to serve them?
It seems obvious, right? Pile the scrambled eggs on toasted bread and enjoy!
But even slightly moist eggs can make the toast soggy, and that's not ideal. As long as you serve the scrambled eggs right away and don't let them sit on the toast, they should be fine. The bread matters too - avoid soft, packaged bread, which will get soggy quickly. Good-quality, toasted sourdough can handle the moisture for a couple of minutes.
And you won't need more than a couple of minutes to finish these scrambled eggs on toast!
Scrambled Eggs on Toast
Equipment
- Frying pan nonstick
Ingredients
- 4 slices of sourdough bread whole wheat or part whole wheat
- 4 large eggs Note 1
- 4 tablespoons full-fat milk or heavy cream
- fine sea salt and freshly ground black pepper
- 1 teaspooon butter heaped
- 1-2 tablespoons chives or other herbs, chopped, optional, Note 2
Instructions
- Toast the bread: Remember to toast the bread while the eggs are cooking so it's ready and hot when the eggs are done.4 slices of sourdough bread
- Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk well to combine. You can add the chopped herbs now or sprinkle them on top of the scrambled eggs before serving.4 large eggs + 4 tablespoons full-fat milk + fine sea salt and freshly ground black pepper + 1-2 tablespoons chives
- Heat the butter in a non-stick pan on medium heat and tilt the pan to coat its bottom with the butter. Reduce the heat to medium-low.1 teaspooon butter
- Pour the eggs into the pan and cook them on low heat. If the temperature is too high, the eggs will become tough and dry. Let them sit for 15-20 seconds or until just slightly set on the bottom.
- Move the eggs: Use a spatula to gently move the eggs across the pan, allowing them to cook evenly into large folds. If you're using cheese, add it now. Stir the eggs in the pan for about 1 minute, depending on the heat. The eggs should be mostly set but still slightly moist, not dry. Keep in mind that the eggs will continue to set a bit in the pan and on the plate.
- Tip: If you use more than four eggs, they will take longer to set. Aim for large, fluffy folds that are set but still shiny with moistureโno pools of uncooked eggs. Serve immediately.
Notes
- If cooking more than four eggs, it's preferable to scramble them in batches.
- Cheese: You can make scrambled eggs with feta, goat cheese, grated Gouda, or Cheddar. However, adding cheese is optional.
Kathy @ Beyond the Chicken Coop says
This is a great way to start the day! There's nothing better than a beautiful scrambled egg!
Marvellina | What To Cook Today says
ohh..your scrambled eggs look amazing! The way I love it. Creamy and slightly moist! I don't like many things on my scrambled eggs, just salt, pepper, and a bit of milk to keep it soft! I'm gonna make this for breakfast tomorrow. I LOVE it on the toast too. I just toast my bread a bit longer so it's more toasty and don't get soggy by the eggs!
angiesrecipes says
Your scrambled eggs look perfectly tender and delicious.