Creamy Scrambled Eggs on Toast
Ingredients
- For the eggs:
- 4 large eggs
- 1/4 cup (60ml) milk or heavy cream
- 1 tbsp butter
- Salt and pepper to taste
- For the toast:
- 2 slices of bread (white, whole grain, or sourdough)
- Optional: Butter for spreading
Instructions
- Prepare the Toast:
- Toast the bread slices in a toaster or on a skillet until golden brown.
- Optionally, spread a thin layer of butter on the toast while warm.
- Make the Scrambled Eggs:
- In a bowl, whisk the eggs with milk or cream until fully combined. Season with a pinch of salt and pepper.
- Heat a non-stick skillet over low to medium heat. Add the butter and let it melt.
- Pour the egg mixture into the skillet. Using a spatula, gently stir and push the eggs around the pan as they cook to create soft curds.
- Cook until the eggs are just set but still creamy (about 2-3 minutes). Remove from heat to avoid overcooking.
- Assemble:
- Spoon the scrambled eggs over the toasted bread. Sprinkle with additional black pepper or your favorite herbs (e.g., chives or parsley), if desired.
- Serve:
- Serve immediately as a delicious breakfast or light snack.
Would you like suggestions for variations, like adding cheese, avocado, or smoked salmon? 😊