Classic Scrambled Eggs with Toast
What Started it all:
Scrambled eggs, toast
This delightful breakfast is a staple in American households. Scrambled eggs are fluffy and rich, while the toast adds a satisfying crunch. Perfect for a quick morning meal or a leisurely brunch, this recipe serves four and is easy to whip up!
Ingredients
- 8 large eggs
- 1/4 cup milk (optional, for creaminess)
- Salt and pepper, to taste
- 2 tablespoons butter
- 4 slices of your favorite bread (white, whole grain, or sourdough)
- Fresh herbs (like chives or parsley) for garnish (optional)
Instructions
- Prepare the Eggs: In a large bowl, crack the eggs and add the milk (if using). Whisk together until fully combined and slightly frothy. Season with salt and pepper to taste.
- Cook the Eggs: In a non-stick skillet, melt 1 tablespoon of butter over medium-low heat. Once the butter is melted and begins to bubble, pour in the egg mixture.
- Scramble: Allow the eggs to sit for a few moments until they start to set at the edges. Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Repeat this process until the eggs are softly scrambled and slightly runny (they will continue to cook off the heat).
- Finish Cooking: Remove the skillet from heat and add the remaining tablespoon of butter, stirring until melted and incorporated. Adjust seasoning if necessary.
- Toast the Bread: While the eggs are cooking, toast the bread slices until golden brown. You can use a toaster, oven, or skillet for this step.
- Serve: Divide the scrambled eggs among four plates and serve with the toasted bread. Garnish with fresh herbs if desired.
Enjoy your classic scrambled eggs and toast as a nourishing and satisfying breakfast that everyone will love! Feel free to add your personal touch with toppings like cheese, avocado, or hot sauce. Happy cooking!