Soft, fluffy eggs piled atop a slice of crunchy, buttery sourdough bread – what could be better? Scrambled eggs on toast is a breakfast classic for a reason. Add a little cheddar cheese and a sprinkle of fresh chives and you’re on your way to eggy breakfast heaven.
Scrambled eggs are a staple in both breakfast diners and home kitchens for good reason. They’re quick, made with only a few ingredients, and are a great source of protein.
And while, in general, scrambled eggs are easy to make, 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.
Luckily, there are a few tips and tricks for cooking perfect scrambled eggs that I’m going to share with you today.
I know that many people have strong preferences for how they like their eggs cooked. Some drool over oozing yolks and creamy scrambled eggs. Others prefer their yolks cooked through and their scrambled eggs on the well-done side.
This recipe works for both types of egg lovers. Just cook these scrambled eggs to your desired doneness, which is made easier using some of the tips I’ll share throughout this post.
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Why You’ll Love This Recipe
- Done in Under 10 Minutes- There’s a reason scrambled eggs are such a popular breakfast meal. Of course, they’re delicious, but they’re also super quick! Scrambled eggs are also pretty easy to make once you master a few basic techniques.
- Four Simple Ingredients- Just eggs, butter, cheese, and bread (plus salt and pepper). And since scrambled eggs use mostly pantry staples, you’ll likely already have most of these ingredients on hand.
- Fluffy, Buttery Eggs- These scrambled eggs are seriously so buttery, fluffy, soft, and delicious. The combination of butter, plus the low and slow cooking method, allows you to cook scrambled eggs to perfection every time.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Eggs- Since eggs are the star of the show here, I recommend splurging on the best quality eggs you can find. The fresher the eggs, the better the egg flavor will be. Plus, who can resist a beautiful, bright orange yolk? Look around locally to see if any of your neighbors or co-workers have chickens. If not, check your local farmers’ market for a vendor that sells eggs.
- Butter- The butter both coats the pan and infuses the eggs with a rich, buttery flavor. I use unsalted butter so I can better control the seasoning in my eggs.
- Cheddar Cheese- Although it’s tempting, I strongly encourage you not to buy pre-shredded cheddar cheese for this recipe. Block cheddar that you grate yourself melts so much better than the bagged stuff because it isn’t coated in anti-caking agents.
- Sourdough Bread- My favorite breakfast bread. Crusty, airy, and slightly tangy, it pairs perfectly with the soft, buttery scrambled eggs. Plus, sourdough is thought to be easier to digest than some other types of bread due to the fermentation process used to make it.
Scratch-Made Tips: For the freshest, tastiest sourdough bread, try making your own at home! It all starts with a good sourdough starter. I made my starter following these instructions from King Arthur Flour.
Step by Step Instructions
Here is how to make scrambled eggs on toast.
Step 1: Toast the sourdough bread. Using a toaster or toaster oven, lightly toast 4 slices of sourdough bread. Immediately butter with 1 teaspoon of butter per slice of bread. Set aside.
Step 2: Prepare the eggs. Preheat a stainless steel, well-seasoned cast-iron, or non-stick skillet over medium-low heat. Whisk together the eggs, salt, and pepper in a large mixing bowl.
Step 3: Scramble the eggs. Add the remaining 2 tablespoons of butter to the preheated skillet and allow it to melt completely. Once melted, pour the egg mixture 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. Cook for approximately 2-4 minutes or until the eggs reach your desired doneness and consistency. Don’t forget, eggs continue cooking for a bit after they’re removed from the heat.
Step 4: Add cheese and serve on toast. Once the eggs are cooked to your liking, remove from heat and sprinkle the cheddar cheese over the eggs. Stir and fold the cheese into the eggs until melted. Divide the eggs evenly between the slices of toast and serve immediately.
Scrambled Eggs Tips
While scrambled eggs may seem like a simple endeavor, there are a few mistakes that can take your eggs from fluffy and delicious to dry and crumbly in no time flat. Here are a few tips to help you master this must-know recipe.
- Put down the milk carton. If you’ve been adding milk to your scrambled eggs all your life, I’m here to tell you to stop. I know, sounds crazy, right? But, adding milk to scrambled eggs actually makes them harder to cook perfectly. The extra liquid makes the eggs seem undercooked even though they’re done, leading to overcooked, dry scrambled eggs.
- Choose the appropriate skillet type. A well-seasoned cast-iron skillet is the gold standard. But, if you don’t have one (I don’t either, sadly), I’m going to go against the grain and say a stainless steel skillet is the next best choice. While eggs do tend to stick to the bottom of a stainless steel skillet a bit, I prefer that over using a coated non-stick skillet. See below for tips on cooking scrambled eggs in a stainless steel skillet.
- Skillet size matters. For 8 or more eggs, a 12-15 inch skillet is perfect. If you’re going to cook 4 eggs or less, opt for an 8-10 inch skillet instead. You don’t want the egg mixture to be spread too thin, which would cause them to cook up too quickly and dry out.
- Low and slow. When it comes to both heat and stirring, low and slow is your best bet. Eggs are a delicate protein that cooks up really quickly. Cooking them over low to medium-low heat ensures that they won’t cook too fast and burn. Additionally, slow and leisurely stirring with a rubber spatula is recommended for fluffy, large curds.
Cooking Scrambled Eggs in a Stainless Steel Skillet
Eggs are notorious for sticking to pans. If you’ve ever had to wash a pan with eggs stuck to it, then you know that they’re like glue. This is why many reach for a non-stick skillet when cooking scrambled eggs.
But, non-stick skillets have harmful chemicals in their coating so I try to avoid them as much as possible.
I use a stainless steel frying pan when making eggs since I don’t have a cast-iron skillet. Eggs tend to stick to stainless steel, but I recently learned about a method that is supposed to prevent this from happening.
While this method doesn’t always work for me, I have had some success with it. Give it a try and see if it works for you.
- 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 Customize Your Scrambled Eggs on Toast
Here are a few additions and substitutions you can make to customize your scrambled egg breakfast.
- Bread- Since we’re topping the toast with eggs, look for a sturdy, artisan-style hearth bread. Baguette, ciabatta, focaccia, or whole wheat bread are all tasty options.
- Cheese- Soft cheeses such as feta, goat cheese, ricotta, or cream cheese mix well with scrambled eggs. Hard cheeses that melt well like havarti, fontina, gruyere, or gouda also make excellent choices.
- Fat- While butter tastes best with eggs, in my opinion, olive oil, avocado oil, or even margarine will work if you need a butter alternative.
- Fresh Herbs- Parsley, dill, oregano, tarragon, and scallions are all delicious with scrambled eggs.
What to Serve With Scrambled Eggs on Toast
Of course, you can enjoy egg toast all on its own. However, if you’re looking for a little more from your breakfast, here are a few ideas for what to serve with scrambled eggs on toast.
- Bacon, sausage, ham, or corned beef hash
- Smoked salmon
- Sliced avocado, tomato, or red onion
- Fresh fruit
- Baked beans
- Salsa, black beans, sour cream, and cilantro
- Simple dressed green salad
- Home-fried potatoes or hash browns
- Sautéed spinach and garlic
Storage and Reheating
- Refrigerator- Store leftover scrambled eggs in a shallow, airtight container for up to 4 days in the refrigerator.
- 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 3-6 months.
If your scrambled eggs are frozen, I recommend thawing them in the refrigerator before reheating to avoid drying them out too much.
- Microwave- Place eggs, along with a small amount of water, in a microwave-safe container and cover loosely with a lid or paper towel. Microwave on high in 20-second intervals until eggs are warmed through. Discard any excess liquid remaining in the container.
- Stovetop- Melt a small amount of butter or oil in a skillet over medium-low heat. Add the eggs and cover the pan with a lid. Heat the eggs, stirring occasionally, until warmed through.
Frequently Asked Questions
Yes, this scrambled eggs on toast recipe is a healthy, filling breakfast and is 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.
More Recipes You May Enjoy
Scrambled Eggs on Toast
- 4 slices sourdough bread
- 4 teaspoons + 2 tablespoons unsalted butter divided
- 8 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup cheddar cheese shredded
- Chives optional for topping
- Using a toaster or toaster oven, lightly toast 4 slices of sourdough bread. Immediately butter with 1 teaspoon of butter per slice of bread. Set aside.4 slices sourdough bread, 4 teaspoons + 2 tablespoons unsalted butter
- Preheat a stainless steel skillet, well-seasoned cast-iron pan, or non-stick skillet over medium-low heat. Whisk together the eggs, salt, and pepper in a large mixing bowl.8 large eggs, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add the remaining 2 tablespoons of butter to the preheated skillet and allow it to melt completely. Once melted, pour the egg mixture 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. Cook for approximately 2-4 minutes or until the eggs reach your desired doneness and consistency. Don't forget, eggs continue cooking for a bit after they're removed from the heat.4 teaspoons + 2 tablespoons unsalted butter
- Once the eggs are cooked to your liking, remove from heat and sprinkle the cheddar cheese over the eggs. Stir and fold the cheese into the eggs until melted. Divide the eggs evenly between the slices of toast and serve immediately.½ cup cheddar cheese, Chives
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