Scrambled Eggs and Toast

A cornerstone of the American breakfast table, scrambled eggs and toast keep things simple and satisfying. Whisked with a splash of milk and finished in butter, the eggs stay soft and creamy beside crisp toast and a sprinkle of cheddar.

Serves 2

Estimate for one serving

• 480 cal
• 23g protein
• 32g carbs
• 28g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 2 tbsp whole milk
• 2 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 4 white bread slices
• 1/4 cup shredded cheddar cheese

Instructions

1. 1Crack the eggs into a medium mixing bowl.
2. 2Add the milk, salt, and black pepper to the eggs.
3. 3Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds.
4. 4Place butter in a nonstick skillet and set over medium-low heat to melt.
5. 5While the butter melts, place the slices of bread into a toaster or under a broiler.
6. 6Once butter is melted and bubbling, pour in the whisked egg mixture.
7. 7Let the eggs sit undisturbed for 20 seconds, then gently stir with a spatula, scraping the bottom and folding the curds.
8. 8Continue stirring every 10–15 seconds until eggs are mostly set but still glossy and soft, about 2–3 minutes total.
9. 9Remove skillet from heat, sprinkle the shredded cheddar over the eggs, and fold once to melt the cheese.
10. 10Butter the toasted bread slices while still hot.
11. 11Divide the cheesy scrambled eggs between two plates and serve immediately alongside the buttered toast.