Scrambled Eggs and Toast

 

Scrambled Eggs and Toast

Here’s a simple and classic recipe for Scrambled Eggs and Toast:

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🥚 Scrambled Eggs

Ingredients:

• 2–3 large eggs
• 1–2 tbsp milk or cream (optional for creamier texture)
• Salt and pepper to taste
• 1 tsp butter or oil

Instructions:

1. Crack the eggs into a bowl. Add a splash of milk/cream (if using), a pinch of salt, and some pepper. Whisk until well combined.
2. Heat a non-stick skillet over medium-low heat. Add the butter or oil and let it melt.
3. Pour in the eggs. Let them sit for a few seconds until they start to set at the edges.
4. Using a spatula, gently stir from the edges toward the center. Repeat until curds form and the eggs are mostly set but still slightly soft and glossy.
5. Remove from heat (they’ll finish cooking from residual heat). Serve immediately.

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🍞 Toast

Ingredients:

• 2 slices of bread (your choice: white, whole grain, sourdough, etc.)
• Butter, jam, or any topping you like

Instructions:

1. Toast the bread in a toaster or on a skillet until golden brown and crisp.
2. Spread with butter, jam, or your favorite topping while warm.