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.

Scrambled Eggs on Toast garnished with fresh parsley.

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.

Ingredient Notes

Scrambled Eggs on Toast ingredients on a cream textured background.
  • 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

  1. Whisk the eggs, salt, and pepper together in a bowl until well mixed.
  2. Toast the bread in a toaster or on a skillet over medium heat until golden and slightly crisp. Butter the toast if desired.
  3. 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. 
  1. 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. 
  1. 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.

FAQS

How do you make scrambled eggs fluffy?

The trick to making fluffy scrambled eggs is in how you stir the eggs when you are cooking them. Do not whisk or break apart your egg mixture while cooking – this results in bits of egg. Instead, fold, move and push the egg mixture around the pan (never breaking or separating the egg mixture). This will result in a more cohesive egg dish. Another tip is to not over cook your eggs. It’s better to take them off the heat sooner rather than later since the eggs will continue to cook from residual heat from the pan.

Is scrambled eggs on toast healthy?

You can definitely increase the healthy-ness of this breakfast! It is already really healthy thanks to the eggs (which are great sources of protein). But using a whole wheat bread for the toast is a great way to make this breakfast healthier.

What cheese is good with scrambled eggs?

I used goat cheese in this recipe and my husband loved it! Feta is also a popular cheese to use with scrambled eggs. You can use cheddar, Monterey jack, pepper jack, or Colby jack cheeses as well.

 A piece of bread topped with scrambled eggs that's topped with parsley.

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Two slices of bread topped with scrambled eggs and garnishes of chopped parsley.
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Scrambled Eggs on Toast

My ideal breakfast would be this scrambled eggs on toast recipe. Toasted bread is topped with a soft scrambled egg mixture then garnished with fresh parsley.
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Servings: 1 serving

Ingredients
 

  • 2 slices bread - any bread variety
  • 1 tablespoon butter - salted or unsalted
  • 4 eggs
  • 1/4 teaspoon salt - more or less to your liking
  • pinch fresh ground black pepper - more or less to your liking
  • 1/4 cup goat cheese - crumbled feta, cheddar cheese are also good options. See notes
  • fresh chopped parsley or chives - for topping

Instructions
 

  • In a medium bowl vigorously whisk the eggs, salt, and pepper.
  • Toast bread in a toaster or on a skillet over medium heat until golden and slightly crisp. Butter the bread if desired. 
  • In a nonstick skillet set over medium low heat add the butter. Once 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. 
  • Add the cheese and continue stirring, cook for 30 seconds to 1 minute more. Remove from heat. The eggs will continue to cook from residual heat once removed from the heat. 
  • Spoon the scrambled eggs on the prepared toast, top with chopped chives or parsley and enjoy warm. 

Notes

*You can use whatever cheese you’d like. Cheese is also optional, you don’t have to add it. I like to use goat cheese or feta (when I photographed this recipe I used goat cheese… it’s incredibly yummy!!)
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. 
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.

Nutrition

Calories: 872kcal (44%)Carbohydrates: 74g (25%)Protein: 48g (96%)Fat: 42g (65%)Saturated Fat: 22g (110%)Polyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 711mg (237%)Sodium: 1797mg (75%)Potassium: 425mg (12%)Fiber: 3g (12%)Sugar: 4g (4%)Vitamin A: 1886IU (38%)Vitamin C: 1mg (1%)Calcium: 238mg (24%)Iron: 9mg (50%)
Course: Breakfast
Cuisine: American
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