Scrambled Egg Toast Recipe
This Scrambled Egg Toast pairs soft scrambled eggs with buttery brioche for an easy, delicious anytime meal.
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.
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.
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.
Nutrition
Calories: 388kcalCarbohydrates: 17gProtein: 16gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 423mgSodium: 292mgPotassium: 144mgSugar: 1gVitamin A: 1229IUVitamin C: 0.1mgCalcium: 85mgIron: 2mg