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.
Pretty much anyone has their 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.
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 ways.
- Eggs: 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 to be good ones. And very fresh as well.
- Fat: 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.
- Milk: Purists 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 add it most of the time.
- You will need about 1 tablespoon of 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.
- Bread: Good quality sourdough, a sturdier kind of bread, is the best kind to use for scrambled eggs on toast.
- I don't recommend packaged, soft, white bread; it is fine with butter and jam, I suppose, but it will ruin your scrambled eggs on toast recipe. It is too soft, and it becomes soggy very quickly.
- 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.
- Herbs: You can add herbs, or you can leave them out, whatever you prefer.
- Chives are the perfect choice for scrambled eggs on toast, but any other herbs you like would be fine. Parsley, dill, and 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 the herbs to the raw eggs or sprinkle them on top of the scrambled eggs before serving.
- Cheese: 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.
- You can add the chopped herbs now or sprinkle them on the scrambled eggs before serving.
- 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, and 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.
- 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 eat scrambled eggs on sourdough 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 serve with them?
- 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.
More recipes with eggs
Scrambled Eggs on Toast
- 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. You can add the chopped herbs now or sprinkle them on the scrambled eggs before serving.
- 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.
- Pour the eggs into the pan. Heat the eggs very slowly; if the temperature is too high, the protein will toughen, and 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.
- Tip: 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 (Note 1).
- Serve immediately on toasted bread. See above for more serving suggestions.