Classic Eggs on Toast
A timeless, comforting breakfast that pairs perfectly golden, buttery toast with rich, velvety eggs.
Ingredients
- •8 large eggs
- •4 slices sourdough or thick-cut country bread
- •3 tablespoons unsalted butter
- •1/4 cup whole milk
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon fresh chives, finely chopped (optional)
Instructions
- 1
Whisk the eggs, milk, salt, and pepper in a medium bowl until the mixture is uniform and slightly frothy.
- 2
Place a non-stick skillet over medium-low heat and add one tablespoon of butter, allowing it to melt until it begins to foam.
- 3
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
- 4
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
- 5
Continue folding the eggs gently for 2-3 minutes until they are mostly set but still look slightly moist and glossy, then remove from heat immediately.
- 6
Toast the bread slices until golden brown and spread the remaining butter over each slice.
- 7
Divide the scrambled eggs evenly over the toasted bread and garnish with fresh chives before serving.
💡 Chef tips
- For the fluffiest eggs, use a rubber spatula to scrape the bottom of the pan constantly to ensure even cooking.
- If you prefer a dairy-free version, substitute the butter with high-quality olive oil and omit the milk or use a splash of water.
- To prevent the toast from getting soggy, serve the eggs immediately after cooking.
✅ How it should turn out
The dish should feature crisp, buttery toast topped with soft, creamy, golden eggs that are light in texture and seasoned perfectly with a fresh, mild onion finish from the chives.