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Scrambled Eggs on Toast

Perfectly arranged scrambled eggs on toast with a dark, elegant backdrop.
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Scrambled eggs on toast is the ultimate quick breakfast, blending creamy eggs with crisp, golden toast. This simple yet versatile dish is perfect for any morning from busy weekdays to relaxing weekends. Light, fluffy, and easy to customize, it a breakfast classic everyone loves.

Ingredients

Eggs: 4 large (room temperature for best results)

Butter or Oil: 2 tablespoons (for richness and to prevent sticking)

Milk: 2 tablespoons (for extra creaminess)

Salt: 1/4 teaspoon (adjust to taste)

Pepper: 2 grinds of fresh black pepper

Toast: 4 slices (whole grain, sourdough, or preferred bread)

Optional Garnish: Chopped green onion or parsley

Substitutions:

Milk: Replace with water or cream for a similar effect.

Butter: Swap with olive oil for a healthier option.

Bread: Gluten-free bread works well for those avoiding gluten.

Instructions

    1. Prepare the Pan: Heat a non-stick skillet over medium heat. Add butter or oil and let it melt completely. It ready when the butter bubbles gently or the oil shimmers lightly. Avoid browning the butter.

    1. Whisk the Eggs: Crack the eggs into a bowl. Add milk, salt, and pepper. Whisk for about 30 seconds until the mixture is pale yellow and slightly frothy. This step incorporates air, giving you fluffier eggs.

    1. Cook the Eggs: Pour the egg mixture into the pan and let it sit for 5 seconds. You’ll notice the edges begin to set while the center remains runny. Use a spatula or chopsticks to gently push the edges toward the center, allowing the uncooked egg to flow outward.

    1. Fold for Fluffy Curds: After 30 seconds, gently fold the eggs almost like turning pages in a book to create soft layers. Cook for another 30 seconds or until no raw egg remains. Remove from heat while slightly underdone; residual heat will finish cooking.

    1. Toast the Bread: Toast your bread until golden and crisp. Lightly butter, if desired.

    1. Serve: Slide the scrambled eggs onto the toast. Sprinkle with green onions for a mild crunch or parsley for a fresh, herby flavor. Serve immediately while warm.

Notes

Serving Suggestions:

    • Pair with a side of fresh fruit for a balanced breakfast.

    • Serve alongside a simple green salad for a brunch-worthy meal.

Tips for Success:

    • Use room-temperature eggs for even cooking.

    • Avoid high heat to prevent the eggs from becoming rubbery.

Storage:

    • Refrigerate: Store scrambled eggs in an airtight container for up to 2 days.

    • Reheat: Warm gently over low heat, stirring occasionally.

    • Freezing: Not recommended for eggs due to texture changes. Toast can be frozen and reheated.

Find it online: https://recipesh.com/scrambled-eggs-on-toast/