Scrambled eggs with toast is a simple, comforting breakfast. The soft eggs are cooked until fluffy and served alongside crispy, golden toast. It’s a quick meal to start your day properly.
I often make this on busy mornings because it’s fast and easy. Sometimes I add a pinch of cheese or herbs for extra flavor. It’s my go-to when I need a breakfast that’s both tasty and filling.
To save time, I keep my eggs ready to scramble and toast my bread in advance. A little butter on the toast makes it perfect. This classic combo always makes me feel energized for the day ahead.
Ingredients & Substitutions
Eggs: I use large eggs for a rich, creamy texture. For a lighter option, try using egg whites or a mix of whole eggs and whites. Always beat eggs well before cooking for even curds. Fresh eggs improve flavor, but you can use frozen egg substitutes if needed.
Milk or Cream: Adding a splash of milk or cream makes eggs fluffier and silky. Whole milk is common, but I like using half-and-half for extra richness. Almond or soy milk can be good dairy-free substitutes—just keep it simple and avoid overpowering flavors.
Butter: Butter adds flavor and helps prevent sticking. I prefer unsalted butter for control over salt, but margarine works in a pinch. Use in moderation—just enough to coat the pan and give the eggs a lovely sheen. Olive oil can be a healthy alternative too.
Salt & Pepper: These basic seasonings enhance the eggs’ flavor. I recommend adding salt at the start for even seasoning, and freshly ground pepper right before serving. Herbs like chives or parsley are nice extras if you like a fresh taste.
Toast: A sturdy bread like sourdough or whole wheat holds up well. Brush with butter or a little olive oil before toasting for extra flavor. You can substitute with bagels, English muffins, or gluten-free slices if needed—just toast until golden.
How do I scramble eggs without overcooking?
Start with low heat and stir constantly for soft, creamy eggs. Use a non-stick skillet and move gently to prevent sticking. Remove from heat a little before they look done—they’ll finish cooking off the burner. Patience is key for tender scrambled eggs.
- Use low or medium-low heat for gentle cooking.
- Stir constantly with a rubber spatula to break up curds.
- Remove from heat when eggs are slightly underdone—they’ll continue cooking from residual heat.
- Serve immediately for the best, fluffy texture.
How to Make Scrambled Eggs with Toast?
Ingredients You’ll Need:
For the Eggs
- 4 large eggs
- 2 tablespoons milk or water
- Salt and pepper to taste
- 1 tablespoon butter or oil
For the Toast
- 4 slices of bread
- Butter or margarine (optional)
How Much Time Will You Need?
5 minutes prep + 10 minutes cooking + 0 minutes rest = 15 minutes total
Step-by-Step Instructions:
1. Prepare the eggs
Beat the eggs with milk, salt, and pepper in a bowl until well combined.
2. Toast the bread
Pop the bread slices into a toaster and toast until golden brown. Spread with butter if desired.
3. Cook the eggs
Heat butter in a non-stick skillet over medium. Pour in the egg mixture. Stir gently until curds form, about 3-4 minutes.
4. Serve
Place the scrambled eggs on a plate with the toast. Enjoy your meal hot.
