How to make scrambled eggs on toast, a high in protein, healthy and delicious breakfast.
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 your body will receive everything it needs to start the day.
SCRAMBLED EGGS ON TOAST RECIPE
Pretty much anyone has its own method of making scrambled eggs. It is an easy to make dish, using just a couple of ingredients and taking only minutes to make from start to finish.
The perfect dish for breakfast, when you don’t have a lot of time but still need something real on your plate to get you started.
My grandmother’s method, for instance, was to heat (rather a lot) of sunflower oil in a small (red) saucepan, break the eggs directly in the pan, add salt and pepper and scramble the eggs vigorously with a fork for a very short time. The pan was not non-stick, so using a fork in the pan was allowed.
The result was a fluffy and delicious plate of scrambled eggs, where you could still recognize the yolks and the egg whites. Scrambled this way the two components of the eggs would not blend entirely, so the dish was an eggy mass of yellow and white fluffs.
I make my “regular” scrambled eggs using more ingredients. I often add small cubes of cured ham or lean bacon, lots of herbs, finely chopped tomatoes and scallions.
My son’s favorite combination, scrambled eggs is one of the dishes he asks me to cook often. Not only for breakfast, actually more often for lunch and dinner. And if you cook scrambled eggs with all these added ingredients, all you need is a salad and you’re done with cooking for the day.
HOW TO MAKE SCRAMBLED EGGS ON TOAST
But how to make the best scrambled eggs on toast? Plain scrambled eggs, nothing added, just you, the eggs and the toast… One of the simplest things to eat there is, yet so amazingly good when cooked properly, so satisfying in so many different way.
Ingredients for scrambled eggs on toast:
For such a simple dish using only the eggs, a little fat and salt and pepper, I recommend buying the best eggs you can get. This dish is all about the eggs, you will taste those eggs in all their glory, so they are better be good ones. And very fresh as well.
I usually buy the eggs in the village from different farmers who keep chickens, I buy regular supermarket eggs only for cakes or for dishes where I only need one or two eggs, which you will not taste in the end product anyway.
I like to use a little butter to make scrambled eggs on toast, about 1 teaspoon for 4 eggs. Olive oil, canola or sunflower oil would be fine as well, but butter tastes better in this case.
You can definitely increase the quantity of fat you use, it will make the scrambled eggs richer but also higher in calories. My grandmother would have used about 3-4 tablespoons of sunflower oil for 2-3 eggs, but I really cannot bring myself to do that.
Purist would not add milk to scrambled eggs and I also forget it sometimes, to be honest. But actually, I find that milk does make the eggs more tender, so I do add it most of the times.
You will need about 1 tablespoon milk for each egg you are using.
Some people also like to use cream instead of milk, definitely delicious, but again, way too many added calories that I personally don’t need.
Good quality sourdough sturdier kind of bread is the best kind to use for scrambled eggs on toast. When talking about toast bread most people, me included, think about the white, super soft packaged bread from the supermarket.
I don’t recommend it, it is fine with butter and jam I suppose, but it will ruin your scrambled eggs on toast. It is too soft and becomes soggy very quickly and when I think about the toast bread I buy when out of Germany, it is all way tooooooo sweet. Regular bread should never be that sweet…
Sourdough bread, preferably whole wheat or part whole wheat is sturdier and will not become soggy within minutes, it tastes much better and it is healthier. It will also keep you full for a longer time than white bread.
You can add herbs or you can leave them out, whatever you prefer. I like throwing herbs into anything, so I use them.
Chives are the perfect choice for scrambled eggs on toast, but any other herbs you like would be fine. Parsley, dill, basil would be some obvious choices, but also more uncommon herbs like tarragon or hyssop would be great. Or a few leaves of chopped wild garlic, if in season.
You can add cheese to the scrambled eggs. Crumbled feta or soft goat cheese, grated Gouda or Cheddar are all great!
When making the scrambled eggs, think about putting the bread in the toaster as well, it should be toasted by the time the eggs are ready, yet still be hot. The eggs should not wait in the pan while the bread is toasting or they will cool too much and become dry as well.
- Break the eggs in a bowl. Add 1 tablespoon milk for each egg. Season with fine sea salt and freshly ground black pepper. Beat very well until completely blended.
- Heat a non-stick pan on medium heat. Melt the butter in it and tilt the pan to coat its bottom with the melted butter or the oil.
- Reduce the heat to low, add the egg mixture. Heat the eggs very slowly, if the temperature is too high the protein will toughen, the eggs will lose their creaminess and become dry.
- Leave the eggs untouched for about 15-20 seconds until they are slightly set on the bottom.
- Start moving the eggs with the spatula across the pan, so that they will cook evenly into large folds of egg. If using herbs and/or cheese you can add them now.
- This step will only take about 1 minute, but it depends on the heat. The eggs should be mostly set, yet still slightly moist and not dry.
- They 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.
- If you use more than four eggs, this step will take longer. Just 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.
HOW TO EAT SCRAMBLED EGGS ON TOAST
It seems obvious, doesn’t it? Pile the scrambled eggs on toasted bread and enjoy!
However, I felt I had to make a separate thing about this paragraph, as while researching for the way of making the perfect scrambled eggs, I found many articles saying that eating scrambled eggs on toast is a crime! Or almost. 🙂
The eggs, even if they are only slightly moist, will make the toast soggy and that is not so good! So, actually the best way to enjoy scrambled eggs on toast, would be to keep the scrambled eggs on the plate and the toast on the side.
But I still like to eat the scrambled eggs on the toast, to cut through both components with the knife. This also keeps from eating two slices of toast instead of one…
So, I think you are safe as long as you serve the scrambled eggs immediately, don’t let them sit on the toast and wait, not even for a minute.
And choosing the right sort of bread is also essential. As mentioned above, packaged toast bread, either white or darker is too soft and will get soggy in a flash. Good quality sourdough bread, which has been toasted, will be able to cope with the moisture of the eggs for a couple of minutes.
And you will not need more than a couple of minutes to devour these scrambled eggs on toast.
WHAT TO HAVE WITH SCRAMBLED EGGS ON TOAST
As mentioned above, you can add cheese, ham or herbs to the scrambled eggs. In this case, I would only serve sliced vegetables, like cucumbers, tomatoes, radishes or scallions/green onions on the side.
If you keep the scrambled eggs pure, you can serve them topped with smoked salmon (one of my favorite combinations), fried or baked bacon slices, a slice of good cheese, baked beans or sauteed mushrooms.
And with such decadent toppings and sides, the scrambled eggs on toast will become more of a brunch dish.
- 4 slices of sourdough bread (whole wheat or part whole wheat)
- 4 large eggs
- 4 tablespoons full-fat milk
- fine sea salt and freshly ground black pepper
- 1 heaped teaspoon butter
- chives or other herbs, optional
- crumbled feta, goat cheese or grated Gouda/Cheddar, optional
- Remember to toast the bread while the eggs are cooking, so that it is ready but still hot by the time you have cooked the eggs.
- Break the eggs in a bowl, add the milk, salt and pepper. Whisk very well to blend the eggs.
- 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.
- Give the eggs to the pan. Heat the eggs very slowly, if the temperature is too high the protein will toughen, the eggs will lose their creaminess and become dry. Leave them untouched for about 15-20 seconds or until very slightly set on the bottom.
- Use a spatula to move the eggs across the pan, so that they will cook evenly into large folds of egg.
- If using herbs and/or cheese you can add them now.
- Move the eggs in the pan for about 1, it depends on the heat. The eggs should be mostly set, yet still slightly moist and not dry.
- The eggs will continue setting slightly in the pan and on the plate, so keep that in mind as well.
- If you use more than four eggs, the eggs will take longer to set. Just 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.
- Serve immediately on toasted bread. See above for more serving suggestions.
Nutrition Information:Yield: 2 Serving Size: 1/2 dish
Amount Per Serving:Calories: 337 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 380mg Sodium: 610mg Carbohydrates: 30g Fiber: 4g Sugar: 3g Protein: 22g