Fluffy scrambled eggs on toast are deliciously soft, custardy egg folds cooked with cheese and enjoyed on top of a crisp piece of buttered toast.
If you’re reading this post, then I hope it means you love eggs for breakfast! Me too 🙂 If you are looking for more delicious recipes for the eggs in your fridge, be sure to try my Southwestern sausage and egg burritos, cheesy scrambled eggs, sausage and egg McMuffin, and easy breakfast casserole.
Why This Recipe Works
Perfectly cooked scrambled eggs. Something so simple as scrambled eggs can definitely be made incorrectly. This recipe and recipe tips walk you through the do’s and don’ts of how to cook the perfect scrambled eggs.
Creamy, custardy eggs. These eggs aren’t dry at all! They are super soft, moist and delicious.
Bread: I feel like anything with bread is better when you have better bread 🙂 These cheesy scrambled eggs on toast taste SO much better with an artisan bread like French bread instead of a normal sliced sandwich bread.
Cheese: Feel free to use whatever type of cheese you like best! I used goat cheese and me and my husband loved it!
Butter: Cooking the eggs in butter helps with the flavor and helps so the eggs don’t stick as much. With eggs, even if you are using a “nonstick pan,” adding butter is important because eggs tend to stick regardless.
Step-by-Step Instructions
Whisk the eggs, salt, and pepper together in a bowl until well mixed.
Toast the bread in a toaster or on a skillet over medium heat until golden and slightly crisp. Butter the toast if desired.
Add the butter to a nonstick skillet on medium heat. Once the butter is melted, stir in the egg mixture. Using a silicone spatula, stir the eggs right away. Continue pushing/folding and moving the egg mixture slowly but constantly. Cook for 2 mins. The eggs should be a pile of custardy and soft scrambled egg folds.
A whisk stirring an egg mixture in a glass bowl.
A whisked egg mixture being poured into a gray skillet.
Add the cheese and continue stirring. Cook for an additional 30 seconds to 1 minute. Remove from heat. The eggs will continue to cook from residual heat once removed from the stove.
Scrambled Eggs in a gray skillet.
Crumbled white goat cheese overtop Scrambled Eggs in a skillet.
Spoon the scrambled eggs on the prepared toast, top with chopped chives or parsley and enjoy warm.
A skillet with scrambled eggs in it, and a plate with 2 toasted slices of bread on it.
A hand holding a slice of toast that is topped with cheesy scrambled eggs.
Recipe Tips
Do not over cook the eggs. Scrambled eggs should not look like tiny pieces of cooked eggs. The best scrambled eggs are a fluffy, creamy looking (and tasting) egg mixture. If your scrambled eggs produce a separated, bite-sized egg pieces dish that means you’ve over cooked and over scrambled the eggs.
The trick to getting fluffy scrambled eggs is to fold/push/move the egg mixture while cooking, not whisking or mashing or breaking the egg mixture into bits.
Do not add additional liquid to your scrambled eggs. If you add milk, cream, water, or any other liquid to the egg mixture, you risk the scrambled eggs being too watery. If your mixture is too watery, you’ll be fooled into thinking the eggs aren’t cooked yet and you’ll actually end up over cooking the scrambled eggs.
Ways to know you’ve made the perfect scrambled eggs:
You can put them on top of toast and you don’t have crumbly scrambled eggs falling off the toast as you try to eat it.
The eggs look a bit shiny — meaning you haven’t over cooked them and removed all the moisture, leaving dry crumbly eggs in your pan.
The eggs look yellow and creamy! Perfectly cooked scrambled eggs will not have a browned look to them.
