Description
This eggs on toast recipe delivers creamy, custardy eggs over crisp, buttery bread in just 10 minutes. It is perfect for busy mornings when you need a simple, satisfying breakfast.
Ingredients
- 2 large eggs
- 2 slices bread (country or whole grain preferred)
- 1 tablespoon unsalted butter or olive oil (divided)
- Pinch fine salt
- Pinch black pepper
- Red pepper flakes (optional)
- 2 thin slices cheddar or gouda (optional)
- Microgreens or chopped herbs like chives or parsley (optional)
Instructions
- Toast the bread until golden and slightly crisp. Spread a small amount of butter on the warm toast.
- Crack the eggs into a bowl. Whisk until well combined and pale yellow. Season with salt and pepper.
- Warm a nonstick skillet over medium-low heat. Melt 2 teaspoons of butter until foamy but not browned.
- Pour the eggs into the skillet. Use a silicone spatula to gently push and fold the curds from the edges toward the center, keeping the heat low.
- Cook for 2–3 minutes until the eggs form soft, custardy folds that glisten and are just set. Remove from heat slightly before fully done.
- If using cheese, top each slice of toast. Spoon the eggs over the toast. Finish with pepper, red pepper flakes, and herbs or microgreens.
- For safety, cook eggs until they reach an internal temperature of 165°F (74°C).
Notes
- Keep the heat low to achieve soft, custardy eggs that do not brown or turn rubbery.
- Start toasting your bread when the eggs hit the pan so both finish at the same time.
- Pull the eggs off the heat just before they look completely done; residual heat finishes the cooking process.
- Use a nonstick skillet and a silicone spatula for easy folding and cleanup.
- Reheat cooked eggs gently over low heat in a nonstick pan, stirring until just warmed. Avoid microwaving.
- Assemble just before serving because toast does not store well.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Scrambled (or Fried/Egg-in-a-hole variations)
- Cuisine: American