Scrambled Eggs On Toast Recipe
Make Scrambled Eggs On Toast Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toast
Scrambled eggs
Method
Toast
- 1
Toast the bread
Place 2 slices of bread in a toaster and toast to desired golden-brown level (about 2–4 minutes depending on toaster). If you don't have a toaster, heat a dry skillet over medium and toast each side 1–2 minutes until golden.
- 2
Butter the toast
Immediately spread about 1 tablespoon butter evenly over the hot toast so it melts into the surface. Set the buttered toast on plates and keep warm.
Scrambled eggs
- 3
Prepare the eggs
Crack 4 large eggs into a medium bowl. Add 2 tablespoons milk or cream, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 20–30 seconds).
- 4
Heat the pan
Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown (about 30–45 seconds). Swirl to coat the pan.
- 5
Cook the eggs gently
Pour the whisked eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue stirring and folding every 10–15 seconds; cook slowly over medium-low heat for 2–4 minutes until curds are soft and slightly glossy—remove from heat a little before fully set because residual heat will finish them.
- 6
Finish and season
Stir in half of the chopped chives (if using) off the heat. Taste and adjust seasoning with a small pinch of salt or pepper if needed.
- 7
