This Scrambled Egg Toast Recipe tops my famous soft scrambled eggs on buttery toasted brioche. Delicious served plain or with toppings, I love this easy meal for everyday breakfasts and quick dinners.
I don’t have a lot of time in the mornings these days, so I usually turn to eggs to fill me up and get me out the door. I could seriously eat eggs for every meal, but when I’m rushing first thing in the morning, I’ll quickly fry up an egg or pop a couple of medium boiled eggs in my mouth. It’s simple, protein-packed, and delicious. What more could I need?
Scrambled Eggs on Toast
My scrambled egg toast recipe is exactly what it sounds like: a pile of scrambled eggs served over buttered toast. But I’m not talking about the rubbery eggs you’d get from a diner or the sad, thin slices of whole wheat bread from the bag. We’re going all out with soft custard-like eggs and a brioche that’s so soft, you could practically use it as a pillow.
Did you know that I actually used to eat scrambled eggs on toast every morning? Back when I was a sous chef at Cardwell’s, I would whip up a batch of my French-style soft scrambled eggs, top them on a slice of brioche toast, and wash them down with a glass of chocolate milk before every shift. Even after all these years, it’s still my favorite 5-minute, high-protein breakfast on busy mornings.
I’ll even show you how to dress up the eggs and toast. I absolutely love eating it all in one go, or with some smoked salmon on top when I’m really hungry. Or, if you’re anything like my family, you’ll add some crumbled feta and fresh chives before digging in. It’s seriously so good, no matter how you dress it up.
Ingredients and Substitutions
- Eggs – I don’t play around with my eggs, which is why I reach for the freshest farm-fresh or pasture-raised eggs I can find. Both room temperature and chilled eggs work fine.
- Cream – I whisk the eggs with a splash of heavy whipping cream.
- Butter – I use unsalted butter.
- Bread – Soft and slightly sweet brioche bread is my top pick (one bite and I’m back at Caldwell’s). Any thick-cut bread is a great choice, though. Think sourdough, challah, a rustic artisan loaf, etc. Even stuffing the eggs inside a sliced croissant would be amazing.
- Seasonings – Just salt and pepper to taste.
How to Make Scrambled Egg Toast
Whisk the eggs: First, I crack the eggs into a mixing bowl, pour in the heavy whipping cream, and whisk vigorously until completely smooth.
Melt: Next, I melt some of the butter in a small saucepan or sauté pan over low to medium heat. I let it melt slowly without sizzling.
Cook: Once the butter has melted, I pour in the egg-cream mixture and stir continuously in a slow, circular motion with a wooden spoon or silicone spatula. It usually takes 2 to 4 minutes for the eggs to come together.
Enrich with butter: Once the eggs reach a creamy consistency and small, delicate curds begin to form, I remove the pan from the heat and stir in a tablespoon of butter. This not only stops the cooking process but also makes the eggs creamier.
Season: I season the eggs with salt and pepper to taste, then set them aside while I toast the bread.
Toast the bread: In a large frying pan, I melt the remaining butter over low to medium heat. Once it’s melted, I add the brioche slices and toast them for 1 to 2 minutes per side, or until both sides are golden brown.
Assemble: To serve, I spoon the scrambled eggs over the toasted brioche. I like to top them with fresh minced chives or parsley, or with any of the toppings listed in the Notes below.
Chef Tip + Notes
It all comes down to the techniques when you’re making the best soft scrambled eggs. You need to melt the butter slowly over low heat and keep the eggs constantly moving in the pan to give them that signature custard-like softness. I pack my patience every time I make this recipe, and it always pays off.
- For perfect eggs, I keep them moving in the pan right up until I see small curds forming. That’s when I know it’s time to remove the pan from the heat, fold in more butter, and let the residual warmth finish the job.
- Cheesy scrambled eggs: There’s one thing I love more than eggs on toast, and it’s cheesy eggs on toast. I love folding finely grated Gruyère, Boursin, or shredded cheddar cheese into the eggs right after removing the pan from the heat.
- Garnish and topping ideas: Besides fresh herbs, I recommend garnishing scrambled egg toast with a delicious protein, like smoked salmon or crispy bacon. Even sautéed mushrooms, crumbled feta, sliced avocado, everything bagel seasoning, or pickled red onions would be good.
- Egg whites only: You can make this recipe only with egg whites, but expect a lighter, fluffier texture instead of that rich, custardy feel. To keep them creamy, whisk in a touch more cream (or a spoonful of Greek yogurt) and cook them extra gently.
Serving Suggestions
When I make these soft scrambled eggs with toast on weekends, I’ll pair them with homemade breakfast sausages and crispy, pan-fried potatoes for that classic big breakfast feel. I’ll also add a side of fresh fruit since I love a pop of color on my plate.
And of course, to finish, I’ll have chocolate milk (some habits never die), fresh-squeezed juice, or a cappuccino.
Make-Ahead and Storage
Make-Ahead: I don’t recommend fully cooking the eggs ahead of time—they come together so quickly, it’s best to make them fresh. You can cook them up to 30 minutes before serving and keep them warm by covering the pan and placing it in a preheated, turned-off 200ºF oven.
How to Store: I keep the leftover eggs covered in the fridge for up to 2 days. I don’t recommend freezing them.
How to Reheat: Add the eggs to a heat-proof bowl, warm them up in the microwave in 15- to 20-second increments until heated through, and stir in a little more cream or butter to make them silky once again.
More Egg Recipes
Scrambled Egg Toast Recipe
Ingredients
- 4 large eggs, room temperature or chilled
- 3 tablespoons heavy whipping cream
- 2 teaspoons + 2 tablespoons unsalted butter
- 2 slices brioche bread
- Salt and pepper to taste
Instructions
- Add the eggs and heavy whipping cream to a bowl and whisk until completely combined.
- Add 2 tsp butter to a saucepot or pan over low to low-medium heat.
- Once it’s melted, add the egg-cream mixture, then stir continuously in a circular motion with a wooden spoon or spatula. This is a low-and-slow process, but it will still take only 2 to 4 minutes.
- You’re eggs should be creamy and have small curds. Once they are at this consistency, remove them from the heat and stir in 1 tablespoon of butter. This will help stop the cooking process and make them creamier.
- Season with salt and pepper and set aside.
- In a large frying pan, add the remaining 1 tablespoon of butter and heat over low to medium heat.
- Once the butter is melted, add in the bread and toast for 1 to 2 minutes per side, or until golden brown on both sides.
- Serve the eggs over the toasted brioche. You can add an optional garnish of minced fresh parsley or chives.
Scrambled Egg Toast Recipe