Scrambled eggs on toast is the perfect breakfast/brunch if you want something fast on the table without compromising on flavor. Crispy toasted bread, soft and juicy tomatoes, custardy jammy eggs, now that’s a delicious and complete meal! You can pull it off in half an hour and it sure looks like you put effort into it. Scrambled eggs on toast also work great as a weeknight dinner thrown together quickly.
KEYS TO SUCCESS
There are only a few things to keep in mind while making scrambled eggs on toast:
→ Cook the bread and tomatoes before the eggs and keep them over low heat. This way you can give your full attention to the eggs when needed and keep everything else warm in the meantime.
→ A rubber spatula is the best tool to properly reach between the eggs and the pan.
→ Use your largest non-stick pan. The wider the surface area the better to cook the eggs evenly. If you’re using less than 8 eggs you can use a smaller pan.
→ Keep the eggs over medium-low heat. Slow cooking takes longer but will ensure a creamy consistency that’s definitely worth spending a couple more minutes stirring and folding. If your eggs cook too quickly you will have less control over their desired texture. You don’t want to end up with a dry sliced-up omelet that will fail to pass as a pile of tasty soft scrambled eggs.
HOW TO MAKE IT
First, toast the bread and tomatoes. Heat olive oil in a non-stick pan over medium-high heat. Cut the tomatoes in halves. Cook the bread and tomatoes until they’re nicely browned. Keep the pan over low heat while you crack on with the rest so that everything stays warm. Use a bread that has a fluffy crumb but that is sturdy enough to hold the scrambled eggs on toast without becoming soggy.
Then cook the eggs over medium-low heat. Beat the eggs with the seasoning in a mixing bowl and heat a large non-stick skillet over medium-low heat. Melt the butter, grab a rubber spatula and add the eggs to the skillet. Adjust how frequently you sweep the eggs according to which kind of curd (big, small, custardy) you prefer. Take the pan off the heat before the eggs are completely cooked because they will keep on cooking in the hot skillet due to the residual heat. This will give you a little leeway to make sure the scrambled eggs don’t overcook and become dry. For the perfect scrambled eggs on toast the eggs should still look a little bit runny when you take the pan off the heat.
- You can add ¼ cup of cream or whole milk when you beat the eggs. You’ll get creamier more decadent eggs but the flavor of the scrambled eggs will be different.
- For cheesy scrambled eggs on toast, make sure you use grated/shredded cheese so it has time to melt. The smaller the pieces of cheese, the faster it will melt, and in the end the eggs cook in only 5 min. So the smaller the better.
- Finely chopped fresh herbs (parsley, chives, basil, dill,…) stirred into the eggs once the pan has been taken off the heat can be a nice addition too.
- If tomatoes are out of season, don’t hesitate to replace them with a small simply seasoned salad or skip them altogether.
- To make scrambled eggs on toast with avocado: scoop out the flesh of 1 ripe avocado, sprinkle salt, black pepper and red chili flakes to taste over the top and add a good squeeze of lemon juice. Roughly mash with a fork and spread on the toasted slices of bread before piling the scrambled eggs on top.
- To make scrambled eggs on toast with smoked salmon: follow the recipe and top each scrambled eggs on toast with 2 slices of smoked salmon and a squeeze of lemon juice.
Are you looking for other breakfast recipes? Here are some of my favorites:Print
Scrambled eggs on toast is the perfect breakfast if you want something fast on the table without compromising on flavor. Crispy toasted bread, soft and juicy tomatoes, custardy jammy eggs, now that’s a delicious and completely effortless meal!
For the toasts:
- 2 large tomatoes or 3 small ones
- 2 thick slices of crusty white bread (or sourdough bread)
- 2 tbsp olive oil
- ⅔ tsp fine sea salt
- ½ tsp dried thyme
For the scrambled eggs:
- 8 eggs
- ⅔ tsp fine sea salt
- ⅓ tsp freshly ground black pepper
- 30g butter, cubed (2 tbsp)
- Prepare the toasts. Cut the tomatoes and the garlic clove lengthwise. Heat the olive oil in a non-stick frying pan over medium-high heat. Once hot, add the bread slices and the tomatoes. Cook until the bread is nicely toasted underneath, about 4 min. It should be crispier and begin to turn golden brown. Flip the bread and the tomato halves over with a spatula. Move the slices of bread around to soak up any olive oil left in the pan. Cook until the second side is just as crispy as the first, about 4 min. The tomatoes should have softened and browned up a bit. Flip the bread slices and the tomato halves (they may collapse a bit) a second time. Reduce the heat to very low to keep things warm while you crack on with the rest.
- Make the scrambled eggs. Crack the eggs into a mixing bowl and sprinkle the salt & black pepper. Beat the eggs with a whisk until few streaks of white remain. Heat a large skillet or non-stick frying pan over medium-low heat. Add butter to the pan and swirl it around with a rubber spatula. Once the butter starts to sizzle, add the eggs and be ready with your spatula.
If you love big curds: use a sweeping motion to push the eggs back and forth, and from left to right, every 15 seconds or so. When the eggs start to set, add a folding motion to the sweeping. The fewer strokes you use the bigger the curds will be. The whole process should take between 4 to 5 min.
If you love small curds: use the same motion, but stir almost constantly. You’re trying to break up the curds as they form to prevent them from becoming big. It should take between 5 to 6 min.
In both cases, you need to remove the skillet/pan from the heat before the eggs are completely cooked to your liking. They should still look a little bit runny. They will carry on cooking in the hot pan due to the residual heat.
If you prefer custardy scrambled eggs: you should remove the pan from the heat when the eggs are barely set and look loose.
- Assemble. Place the toasted slices of bread on 2 plates. Arrange the tomatoes on the side, cut-side up and sprinkle them with the salt and thyme. Pour the scrambled eggs over the toasts. Serve immediately. Grind more black pepper over everything if desired.
To make this breakfast/brunch even more indulgent, don’t hesitate to serve it with crispy bacon rashers on the side! Now that’s a treat.
I also like to rub the cut side of a garlic clove over the toasted slices of bread before assembling. Not everyone is into raw garlic in the morning, but if you are, do try it!
- Serving Size: 1
- Calories: 721
Keywords: egg dishes for brunch, jammy eggs recipe