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scrambled egg toast with chives on sourdough bread on white plate

Scrambled Egg Toast Recipe

Creamy, fluffy scrambled eggs piled onto buttery, crisp toast—this quick and easy scrambled egg toast is the perfect protein-packed breakfast you can make in just 10 minutes.
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Course: Breakfast, Brunch
Cuisine: American, European
Prep Time: 5 minutes
Cook Time: 5 minutes
Toppings: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 300kcal
Cost: $3–$5

Equipment

  • 1 Non-stick pan 8-inch recommended
  • 1 Rubber spatula For gentle stirring
  • 1 Mixing bowl To whisk eggs
  • 1 Whisk Or use a fork
  • 1 Toaster Or toaster oven

Ingredients

  • 4 large eggs Free-range for best flavor
  • 2 tablespoon whole milk Or heavy cream
  • 1 tablespoon butter For eggs
  • 2 slices thick-cut bread Sourdough, brioche, or whole grain
  • 1 tablespoon butter For spreading on toast
  • salt To taste
  • black pepper Freshly ground, to taste
  • 1 tablespoon chives Optional, chopped

Instructions

  • Crack and whisk eggs with milk, salt, pepper
  • Heat butter in pan on medium-low
  • Pour egg mixture, let sit 20 seconds
  • Stir gently every 15–20 seconds
  • Remove from heat while eggs are soft
  • Toast bread slices until golden
  • Butter toast immediately
  • Spoon scrambled eggs on toast
  • Garnish and serve warm

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 210g | Calories: 300kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Cholesterol: 320mg | Sodium: 320mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 2mg