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Scrambled Eggs on Toast
Learn howto make scrambled eggs on toast! This simple method uses just a few ingredients and takes only minutes from start to finish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 servings
Calories: 328 kcal
Course:
Breakfast
Cuisine:
International
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 moisture—no pools of uncooked eggs. Serve immediately.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.