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+ servings
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


  • 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


  • 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. 


*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.


Calories: 872kcal (44%), Carbohydrates: 74g (25%), Protein: 48g (96%), Fat: 42g (65%), Saturated Fat: 22g (110%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 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%)