Scrambled eggs on toast

It’s simple but super satisfying. Here’s a quick and easy method for making perfect scrambled eggs, plus some tips for that next-level toast.

1. Make the Toast:

Toast it up: Start by toasting your bread. I like to use a toaster or toast it in a pan with a little butter for extra flavor. If you’re using butter, spread a thin layer on the bread before toasting for a crispy, golden finish.
Optional: You can rub the toasted bread with a raw garlic clove for an extra layer of flavor, or drizzle with olive oil if you’re feeling fancy.

2. Prepare the Scrambled Eggs:

Crack and beat: Crack the eggs into a bowl, and whisk them together. You can add a splash of milk or cream for fluffier, creamier eggs (but it’s optional).
Season: Add a pinch of salt and a few cracks of black pepper, adjusting to your taste.
Cook the eggs: Heat the butter in a non-stick pan over medium-low heat. Once it melts, pour in the eggs.
Scramble: Let the eggs sit for about 10-15 seconds, then gently stir them with a spatula, moving from the edges to the center. The trick is to cook them slowly and stir gently, which gives you creamy, soft curds. Keep stirring occasionally until they’re just set but still a little creamy (they’ll continue cooking a bit after you take them off the heat).

3. Assemble:

Place your scrambled eggs on top of the toasted bread. You can either pile them on top or spread them out evenly, depending on your preference.
Optional toppings: Sprinkle with fresh herbs, a pinch of paprika, or a little extra salt and pepper to taste. You could even add a drizzle of hot sauce or a bit of cheese if you like.

Low and slow: Cooking your eggs over low heat makes a huge difference in texture. High heat can make them rubbery.
Don’t overcook: Take the eggs off the heat while they’re still a little soft. They’ll finish cooking in the pan once you remove them from the heat.
Toast texture: For extra crispiness, toast the bread under a broiler for a minute, or use a griddle for a more even crisp.