Scrambled eggs on toast

🧾 ingredients (serves 6)  

12 large eggs  

½ cup whole milk or cream  

Salt and pepper to taste  

2 tbsp unsalted butter  

2 tbsp chopped chives or parsley (optional)  

6 slices sourdough or whole grain bread  

2 tbsp butter (for spreading)  

1 garlic clove, halved (optional)


 Method

1.  Crack eggs into a bowl, add milk, salt, and pepper, and whisk until smooth

2.  Melt butter in a nonstick pan over medium-low heat

 

3.  Pour in eggs and stir gently until just set but still creamy

4.  Toast bread slices until golden and crisp, rub with garlic if desired

5.  Spoon scrambled eggs over warm toast and garnish with herbs

💡 Tips  

  • Cook eggs low and slow for soft, custardy texture  
  • Use cream for richer flavor, or milk for a lighter version  
  • Toast bread just before serving to keep it crisp  
  • Add cheese, avocado, or sautéed mushrooms for variation

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