Scrambled Eggs on Toast

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 466kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Sourdough Toast

1 slice sourdough bread
1 teaspoon unsalted butter

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

Instructions

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.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.