Scrambled Eggs on Cheesy Toast with Salsa
What Started it all:
Eggs, milk, wheat bread, shredded cheese, salsa
Get ready to whip up a breakfast that even a toddler could nail! This dish is simple, quick, and utterly delicious. If you can't make this, then you might as well hang up your apron. Let’s get to it!
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1 slice of wheat bread
- 1/4 cup shredded cheese (your choice)
- 2 tablespoons salsa
- Salt and pepper to taste
- Butter for frying
Instructions
- Prep your ingredients. Crack the eggs into a bowl, add the milk, and whisk like your life depends on it! Season with a pinch of salt and pepper. You want a smooth mixture, not a lumpy mess!
- Heat the pan. Get a non-stick frying pan on medium heat. Toss in a knob of butter and let it melt. Don’t burn it, for heaven’s sake!
- Cook the eggs. Pour the egg mixture into the hot pan. Stir gently with a spatula, scraping the bottom. You want soft, creamy scrambled eggs, not rubbery bits. Keep stirring until they’re just set—remember, they keep cooking off the heat!
- Toast the bread. While you’re scrambling, toast the slice of wheat bread. You want it golden and crispy, not a soggy mess!
- Add the cheese. Once the eggs are nearly done, sprinkle in the shredded cheese. Stir until it’s melted and gooey. If you’re not drooling yet, you’re doing it wrong!
- Assemble the dish. Place the cheesy scrambled eggs on the toasted bread. Top it off with a generous spoonful of salsa. Don’t skimp on it; this is what brings the whole dish together!
- Serve it up. Grab a fork and dig in! If you’ve done it right, you’ll be in breakfast heaven.
There you have it! A breakfast so simple yet packed with flavor that you’ll want to make it every morning. If you can’t handle this, then maybe it’s time to reconsider your culinary ambitions! Now, get in that kitchen and show those ingredients who’s boss!