Scrambled Eggs On Toast Recipe

Bring ingredients together

Crack the eggs into a medium bowl. Add the 2 tablespoons of milk, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until completely combined and slightly frothy — about 30 seconds. Set aside.

Prep toast

Bring bread to room temperature if chilled. Preheat a toaster, oven broiler, or skillet. If using a skillet, warm 1/2 teaspoon olive oil over medium heat and toast bread 1–2 minutes per side until golden. Alternatively, toast in a toaster until medium golden. Spread 1 tablespoon butter on the warm toast and set aside on serving plate.

Heat an 8-inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow to melt and foam but not brown — about 30 seconds.

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds so the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle folding every 10–15 seconds. Maintain a low to medium-low heat so eggs cook slowly and remain tender. Total cooking time should be about 2–3 minutes depending on desired doneness.

When eggs are mostly set but still slightly glossy and creamy, remove the skillet from heat. If using cheese, sprinkle the 2 tablespoons grated cheddar or Parmesan on top now and gently fold once to combine — residual heat will melt the cheese. Taste and adjust seasoning with salt and freshly ground pepper to taste.

Divide the scrambled eggs evenly over the two buttered toast slices, spooning them so they slightly overlap the edges for presentation.

Scatter the finely chopped chives over the eggs and finish with a small grind of black pepper. Serve immediately while warm.