Scrambled Eggs on Toast

Name: Scrambled Eggs on Toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 4 slices of sourdough bread; 4 large eggs; 4 tablespoons full-fat milk; fine sea salt and freshly ground black pepper; 1 teaspooon butter; 1-2 tablespoons chives

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Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 servings
Calories
328 kcal
Course
Breakfast
Cuisine
International

Scrambled Eggs on Toast

Freya Patterson

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Learn howto make scrambled eggs on toast! This simple method uses just a few ingredients and takes only minutes from start to finish.

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Ingredients

Servings

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

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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 moisture—no pools of uncooked eggs. Serve immediately.

Notes

feta, goat cheese, grated Gouda, or Cheddar. However, adding cheese is optional.
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.

Nutrition Information

Show Details

Serving 1/2 of the dish Calories 328kcal (16%) Carbohydrates 33g (11%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 377mg (126%) Sodium 518mg (22%) Potassium 258mg (7%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 668IU (13%) Vitamin C 1mg (1%) Calcium 126mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 328 kcal

% Daily Value*

Serving	1/2 of the dish
Calories	328kcal	16%
Carbohydrates	33g	11%
Protein	20g	40%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	377mg	126%
Sodium	518mg	22%
Potassium	258mg	5%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	668IU	13%
Vitamin C	1mg	1%
Calcium	126mg	13%
Iron	4mg	22%