4-Ingredient Scrambled Egg Toast

Here’s my go-to scrambled egg toast recipe, with perfectly cooked eggs, a touch of butter, and your choice of bread toasted just right. It’s simple but satisfying, and I’ve found it works every single time.

This breakfast combo has become my family’s morning favorite, especially on busy weekdays. I often make extra portions because everyone tends to come back for seconds. Nothing beats starting your day with a warm, filling breakfast, right?

What Kind of Eggs Should I Use?

For scrambled eggs, regular large chicken eggs from the grocery store work perfectly fine – there’s no need to get fancy here. Brown or white eggs will give you the same results since the only difference is the color of the shell. Fresh eggs will give you the best texture and flavor, so check the date on your carton. If you want to step it up, free-range or organic eggs often have darker, more orange yolks and some people say they taste better. Just make sure your eggs are at room temperature before cooking them – take them out of the fridge about 15 minutes before you start cooking for the best results.

Options for Substitutions

This simple breakfast classic has some room for easy swaps if you need them:

• Eggs: Chicken eggs are really the star here and can’t be replaced if you want true scrambled eggs. However, if you’re looking for a vegan version, you could try mashed firm tofu with a bit of turmeric for color – just know it will be a different dish entirely.
• Butter: You can swap butter with olive oil, coconut oil, or margarine. Each will give a slightly different flavor, but they’ll all work for cooking the eggs.
• Whole wheat bread: Any bread works here! Try white bread, sourdough, rye, or even gluten-free bread if you need to. You could also serve the eggs on an English muffin or bagel.
• Salt and pepper: While these basic seasonings are pretty standard, you can experiment with other spices like garlic powder, paprika, or dried herbs. Just remember that simple sometimes is best!

Watch Out for These Mistakes While Cooking

The biggest mistake when making scrambled eggs is cooking them on high heat, which leads to dry, rubbery eggs – instead, keep your heat on medium-low and stir constantly for creamy, tender results.

Timing is crucial too: many people overcook their eggs by leaving them on the heat until they look completely done, but the residual heat will continue cooking them even after you remove them from the pan, so take them off when they still look slightly wet.

Adding salt too early can make your eggs watery, so wait until the last minute of cooking to season them with salt and pepper.

For the best texture, try adding a small splash of milk or cream to your eggs before whisking, and don’t forget to toast your bread before the eggs hit the pan – cold toast can quickly turn your perfectly scrambled eggs into a lukewarm disappointment.

What to Serve With Scrambled Egg Toast?

Scrambled egg toast makes a perfect breakfast or brunch, and there are lots of tasty sides that can round out your plate. A few crispy strips of bacon or breakfast sausage links are always welcome companions to eggs and toast. For a healthier spin, try adding some fresh fruit on the side – berries or orange slices add nice color and a sweet contrast to the savory eggs. I also like to include some sliced avocado or a small handful of cherry tomatoes to add more nutrients and make the plate feel complete. If you’re extra hungry, a side of hash browns or breakfast potatoes can turn this simple dish into a really filling meal.

Storage Instructions

Enjoy Fresh: Scrambled egg toast is best eaten right away while the eggs are warm and the toast is crispy. The texture and taste are at their peak when served immediately after cooking, so I recommend making only what you plan to eat.

Short-term Storage: If you really need to save it for later, you can keep the scrambled eggs separate from the toast in an airtight container in the fridge for up to 24 hours. Just know that the texture won’t be quite the same as fresh-made eggs.

Warm Up: To enjoy leftover scrambled eggs, gently warm them in the microwave in 20-second intervals, stirring between each. Make fresh toast to go with your reheated eggs – trust me, day-old toast just isn’t the same!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 12-15 g
• Fat: 18-22 g
• Carbohydrates: 25-30 g

Ingredients

• 1 slice whole wheat bread
• 1 pinch salt and black pepper
• 2 eggs (large, preferably organic)
• 10 g unsalted butter (I like Kerrygold)

Step 1: Prepare and Toast the Bread

Begin by placing your slices of bread into a toaster.

Toast them until they reach your desired level of crispiness.

Once toasted, immediately spread a generous layer of butter onto each slice, ensuring the butter melts smoothly over the warm bread.

Step 2: Whisk and Season the Eggs

Crack the eggs into a bowl and whisk them together thoroughly until well combined.

Add a pinch of salt and pepper to taste, adjusting the seasoning to your preference.

Step 3: Prepare the Pan

Place a non-stick pan over medium-low heat and add a small amount of butter.

Allow it to melt completely, then tilt the pan to cover the entire surface with a thin layer of butter.

Pour out any excess butter to avoid overly greasy eggs.

Step 4: Cook the Scrambled Eggs

Pour the whisked eggs into the prepared pan.

Gently stir the eggs around the pan with a wooden spoon, moving them constantly to achieve your desired consistency.

Cook until they are slightly wet but keep cooking if you prefer a drier texture.

Step 5: Assemble and Serve

Once the eggs reach your preferred doneness, remove them from the pan and place them on the buttered toast.

Serve immediately and enjoy your delicious scrambled egg toast!