Scrambled Eggs on Toast is a simple breakfast classic that is delicious, nutritious, and easy to make. Ready in less than 10 minutes and endlessly customizable, this tasty egg toast is sure to become your new go-to breakfast recipe.
Soft, fluffy eggs piled atop a slice of crunchy, buttery sourdough bread - what could be better? Add a little cheddar cheese and you're on your way to breakfast heaven.
Scrambled eggs on toast is a staple in both breakfast diners and home kitchens for good reason. It’s quick, made with just a few simple ingredients, and won’t leave you feeling hungry only an hour after eating.
In general, scrambled eggs are easy to make. But, making good scrambled eggs can be kind of tricky. Scrambled eggs can quickly go from fluffy, soft, and delicious to dry, rubbery, and crumbly if you're not careful.
So, keep reading to learn more about how to make perfect scrambled eggs on toast and why it's the best breakfast for busy mornings.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Why You'll Love This Recipe
- Single Serving- This recipe is written for one serving, but can easily be scaled up to serve a crowd.
- Ready in 10 Minutes- Scrambled eggs come together quickly, whether you’re making them for yourself or a crowd.
- Only 6 Ingredients- Just eggs, butter, cheddar cheese, sourdough bread, kosher salt, and ground black pepper. So simple!
- Soft, Fluffy Eggs- Cooking scrambled eggs over low heat with plenty of butter creates soft, moist, and tender egg curds. No dry, rubbery eggs here!
- Satisfying- Scrambled eggs on sourdough toast is a well-balanced breakfast that will keep you satisfied until lunch. Eggs are packed with protein, vitamins, and minerals while sourdough bread provides you with the energy you need to get through the morning.
- Customizable- I pair scrambled eggs with cheddar cheese, chives, and sourdough bread. But, the possibilities are endless when it comes to getting creative with your scrambled eggs.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Eggs- With egg-centric recipes like scrambled eggs and toast, you want to use the highest quality eggs you can find. Raising chickens, buying from a nearby backyard chicken owner, or stopping at your local farmers’ market are all great ways to find high-quality, farm-fresh eggs.
- Sourdough Bread- Bake your own homemade sourdough bread or grab a fresh loaf from a local bakery. I love making this easy scrambled eggs on toast recipe with jalapeño cheddar sourdough bread.
- Butter- Cooking scrambled eggs in butter creates rich, moist, and tender curds. Use unsalted butter so you can better control the level of seasoning.
- Cheddar Cheese- I recommend grating cheddar cheese from the block at home. It’s going to taste fresher and melt better than pre-shredded cheese, which is coated in anti-caking agents.
Substitutions and Variations
Here are a few ways you can try customizing this simple scrambled eggs on toast recipe to fit your diet and taste preferences.
- Eggs- For vegans or those following an egg-free diet, swap the eggs for crumbled tofu or a product such as Just Egg.
- Sourdough Bread- Substitute your favorite bread for sourdough. Try whole wheat bread, rye bread, pumpernickel bread, or challah bread.
- Butter- Try using olive oil, margarine, bacon fat, lard, tallow, or ghee to make scrambled eggs on toast.
- Cheddar Cheese- Swap the cheddar cheese for gouda, swiss cheese, feta cheese, goat cheese, parmesan cheese, or even cream cheese.
- Vegetables- Add sauté bell peppers, mushrooms, spinach, tomatoes, onions, or garlic to your scrambled eggs for some additional flavor and nutrients.
- Herbs- Fresh or dried herbs pair well with scrambled eggs and give them an additional pop of flavor. Try parsley, dill, oregano, thyme, tarragon, chives, and scallions.
- Bacon or Sausage- Cook up a few slices of bacon or breakfast sausage and add it on top of your homemade egg toast.
- Avocado- Fresh, creamy avocado slices taste delicious with eggs on sourdough bread.
- Smoked Salmon- Rich, salty, and flavorful, treat yourself by adding a little smoked salmon to your scrambled eggs on toast.
Cast Iron Skillet
If you search "which type of skillet is best for scrambled eggs,” you’ll see lots of results suggesting that a non-stick skillet is a must. However, I’m here to tell you otherwise.
I much prefer to use my cast iron skillet. A well-seasoned cast iron skillet is naturally non-stick. Plus, it’s better for both you and the environment. If you don’t have a cast iron skillet, I highly recommend investing in one and taking the time to learn how to cook with it.
Stainless Steel Skillet
Another option for cooking scrambled eggs is a stainless steel skillet. While eggs tend to stick to stainless steel, here are a few tricks you can try to help reduce sticking:
- Heat the stainless steel pan over medium heat.
- Do a water test. The pan should be at a temperature cool enough that a drop of water doesn't sizzle much when added, but glides quickly across the surface of the pan.
- Dump the water and add your butter. Allow the butter to melt completely.
- Turn the heat down to medium-low and add the egg mixture.
- Cook eggs according to the recipe.
How to Make Scrambled Eggs on Toast
Here is how to make the best scrambled eggs on toast.
Step 1: Toast the bread. Toast the sourdough bread to your desired doneness using a toaster or toaster oven. Immediately butter with 1 teaspoon of butter. Set aside.
Step 2: Whisk the eggs. Preheat a well-seasoned cast iron skillet over medium-low heat. While the skillet is heating up, beat together the eggs, salt, and pepper in a small mixing bowl.
Step 3: Cook the eggs. Add ½ tablespoon of butter to the preheated skillet and allow it to melt completely. Once melted, pour the whisked eggs into the pan and allow the eggs to cook for about 30 seconds or until the bottom begins to set. Using a rubber spatula or wooden spoon, gently drag the utensil through the eggs in long, slow strokes. Keep slowly dragging your utensil through the eggs, gently folding them over every so often, so that you create large egg curds. Before the eggs have fully set, sprinkle in the cheddar cheese. Continue cooking the eggs for approximately 2-4 minutes or until the eggs reach your desired doneness and consistency.
Step 4: Top the toast. Once the eggs are cooked to your liking, remove the skillet from the heat. Spoon the cooked scrambled eggs carefully onto the toasted bread and serve immediately.
Tips for Making the Best Scrambled Eggs
- Put down the milk carton. Adding milk to eggs is an unnecessary step that doesn’t make scrambled eggs better. Instead, milk dilutes the flavor of eggs and makes them more likely to end up runny and overcooked.
- Choose the right skillet. A well-seasoned cast-iron skillet is my top choice for scrambled eggs. But, if you don't have one, a stainless steel skillet or Teflon-free non-stick pan can be used instead.
- Consider skillet size. In addition to choosing the right type of skillet, using an appropriate-sized skillet is just as important. For instance, if you’re making 2 eggs, a 6-inch skillet works well. But, for 12 eggs, you may be better off with a 10-inch skillet.
- Cook low and slow. Cook your eggs over low heat to prevent them from overcooking or becoming rubbery. Also, stir the eggs slowly and gently with a spatula to create large, fluffy curds.
- Don’t overcook. Scrambled eggs should be cooked until they’re just set.
- Serve immediately. Eggs should be served as soon as they’re done cooking as they will continue to cook and dry out if left in the pan for too long.
What to Serve With Scrambled Eggs on Toast
Of course, you can enjoy scrambled egg toast all on its own. But, if you're looking for a little more from your breakfast meal, here are a few ideas for what to serve with scrambled eggs on toast.
- Meat- Bacon, Sausage, Chicken Sausage, Ham, Smoked Salmon, or Corned Beef Hash
- Potatoes- Hash Browns, Home Fries, or Roasted Potatoes
- Vegetables- Sautéed Mushrooms, Sautéed Spinach and Garlic, Roasted Cherry Tomatoes, Grilled Asparagus, Sautéed Sweet Potatoes, Sliced Avocado, or Red Onion
- Salad- Garden Salad, Arugula Salad, or Kale Crunch Salad
- Microgreens- Pea Greens, Broccoli Sprouts, or Alfalfa Sprouts
- Fruit- Bananas, Sliced Apples, Sliced Oranges, Mixed Berries, or a Fruit Smoothie
- Beans- Baked Beans, Black Beans, or Refried Beans
- Condiments- Salsa, Pico de Gallo, Guacamole, Sour Cream, Ketchup, or Aioli
Storage and Reheating
How to Store
- Refrigerator- Store leftover scrambled eggs in a shallow, airtight container in the refrigerator for 3-4 days.
- Freezer- Yes, you can freeze scrambled eggs! Cooked eggs can be safely frozen for up to one year, but maintain optimal flavor and quality for about 6 months.
How to Reheat
If your scrambled eggs are frozen, I recommend thawing them in the refrigerator overnight before reheating them.
- Stovetop- Melt a small amount of butter or oil in a cast-iron skillet over low heat. Add the scrambled eggs to the skillet and heat, stirring occasionally, until thoroughly warmed through.
- Oven- Preheat your oven to 350°F. Place leftover scrambled eggs in a baking dish and cover tightly with aluminum foil. Add a small amount of water if the eggs seem dry. Heat for 10-15 minutes or until fully warmed through.
- Microwave- Place eggs on a microwave-safe dish and cover loosely with a damp paper towel. Microwave on high in 30-second intervals, stirring between each until eggs are fully warmed through.
Frequently Asked Questions
Scrambled eggs on toast are a satisfying, nutritious breakfast and an excellent way to start your morning. Eggs are a wonderful source of high-quality protein, vitamins, and minerals. If you want to make this breakfast meal even more nourishing, pair it with some fresh fruit and a lightly dressed leafy green salad.
The key to fluffy scrambled eggs with large curds is slow, gently mixing. You should be leisurely gliding a soft, rubber spatula across the skillet as the eggs cook. Stirring too quickly or breaking up the egg curds will lead to small, crumbly eggs.
If you're cooking for a bunch of people, I recommend toasting slices of bread in the oven for better efficiency (350°F for 10 minutes, flipping halfway through). As far as the eggs are concerned, use the largest skillet you have available. And, if necessary, cook the scrambled eggs in batches.
Butter the toast and then pile your fluffy scrambled eggs right on top. You can cut it in half, eat it like a sandwich, or dig right in with a fork and knife.
Cooking eggs in butter creates soft, rich, moist scrambled eggs. Adding milk to scrambled eggs can lead to runny, overcooked, less flavorful eggs.
Scrambled Eggs on Toast
For the Scrambled Eggs
- 2 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ tablespoon unsalted butter
- 2-4 tablespoons cheddar cheese shredded
- Toast the sourdough bread to your desired doneness using a toaster or toaster oven. Immediately butter with 1 teaspoon of butter. Set aside.1 slice sourdough bread, 1 teaspoon unsalted butter
- Preheat a well-seasoned cast iron skillet over medium-low heat. While the skillet is heating up, beat together the eggs, salt, and pepper in a small mixing bowl.2 large eggs, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Add ½ tablespoon of butter to the preheated skillet and allow it to melt completely. Once melted, pour the whisked eggs into the pan and allow the eggs to cook for about 30 seconds or until the bottom begins to set. Using a rubber spatula or wooden spoon, gently drag the utensil through the eggs in long, slow strokes. Keep slowly dragging your utensil through the eggs, gently folding them over every so often, so that you create large egg curds. Before the eggs have fully set, sprinkle in the cheddar cheese. Continue cooking the eggs for approximately 2-4 minutes or until the eggs reach your desired doneness and consistency.½ tablespoon unsalted butter, 2-4 tablespoons cheddar cheese
- Once the eggs are cooked to your liking, remove the skillet from the heat. Spoon the cooked scrambled eggs carefully onto the toasted bread and serve immediately.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.