Creamy Scrambled Eggs on Toast
ContinentalBreakfastGolden eggsEasy
Soft, creamy scrambled eggs piled on buttered toast — the classic slow-cooked scramble, made rich with a little butter and cream.
Prep time3 min
Cook time8 min
Total time11 min
Servings1
Ingredients
- 3 eggs
- 2 slices bread
- 1 tbsp butter, plus extra for toast
- 2 tbsp milk or cream
- Salt and black pepper to taste
- 1 tbsp chopped chives or coriander
Method
- Whisk the eggs with milk, salt and pepper.
- Melt the butter in a pan on low-medium heat and pour in the eggs.
- Stir slowly and constantly with a spatula, scraping the bottom, for 3–4 minutes until the eggs form soft, creamy curds.
- Take the pan off the heat while the eggs are still slightly soft — they finish cooking in their own heat.
- Spoon onto buttered toast, sprinkle with chives or coriander and serve immediately.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)14 g
Fat (estimate)20 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Low heat and constant stirring are the secret to creamy scrambled eggs — never rush them on high heat. Food safety: cook until the eggs are set but still soft and moist. Allergens: contains egg, wheat (gluten) and milk (butter, cream). Substitute: use 1 tbsp of yoghurt instead of cream for a lighter, tangy scramble.