My Scrambled Eggs with Toast
Fluffy scrambled eggs and crispy toast, the perfect comforting start.
⏱️ 8 min🍽️ Serves 1
🔥 350 kcal💪 20g protein🍚 25g carbs🥑 20g fat🌾 3g fibreper serving
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servings
Ingredients
- 🥚2 large eggs
- 🥛1 tbsp milk
- 🧈1 tsp butter
- 🍞2 slices whole wheat bread
- 🧂 salt, to taste
- 🌶️ black pepper, to taste
Pro tips
- For extra fluffy eggs, whisk vigorously until many small bubbles form.
- Don't overcook the eggs; they should be soft and creamy, not dry.
- Add a sprinkle of fresh chives or shredded cheese at the end for an extra touch.
Method
- 1Crack eggs into a bowl, add milk, salt, and pepper. Whisk until well combined and slightly frothy.
- 2Heat butter in a non-stick pan over medium-low heat until melted and shimmering.
- 3Pour the egg mixture into the pan. Let it sit undisturbed for about 30 seconds until the edges begin to set.
- 4Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- 5Continue this process, folding and stirring gently, until the eggs are mostly set but still slightly moist.
- 6While the eggs are cooking, toast the slices of whole wheat bread to your desired crispiness.
- 7Remove eggs from heat immediately to prevent overcooking. Serve hot alongside the toast.