Scrambled Eggs on Toast
A classic simple breakfast, this recipe features fluffy scrambled eggs seasoned perfectly and served atop golden-brown toast. It's a quick and satisfying meal that can be enjoyed any day of the week.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 260 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsegg
- 1 tbspmilk
- 0.5 tspbutter
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
- 1 pcsbread
Equipment
toaster · bowl · spatula · fork · non-stick pan
The method
Step by step
- 1
Crack the eggs into a medium bowl.
- 2
Add the milk, salt, and black pepper to the bowl.
- 3
Whisk the egg mixture vigorously with a fork until well combined and slightly frothy.
About 1 min
Cook’s note: Whisking well incorporates air, making the eggs fluffier.
- 4
Toast the bread to your desired crispness.
About 3 min
Cook’s note: You can use a toaster or a pan for this.
- 5
Melt the butter in a small non-stick pan over medium-low heat.
About 1 min
Cook’s note: Keep the heat low to prevent the eggs from cooking too quickly.
- 6
Pour the egg mixture into the pan.
- 7
Let the eggs set for about 30 seconds without stirring.
- 8
Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
About 2 min
Cook’s note: Continue this motion until the eggs are mostly set but still slightly moist.
- 9
Remove the pan from the heat just before the eggs are fully cooked to prevent overcooking.
Cook’s note: The residual heat will finish cooking them to perfection.
- 10
Serve the scrambled eggs immediately on top of the toasted bread.
Per serving
Nutrition
- Calories
- 260.1kcal
- Protein
- 16.3g
- Carbs
- 16.9g
- Fat
- 14.1g
- Fibre
- 0.7g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Scrambled eggs are best eaten fresh and do not store well.
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