Scrambled eggs on toast

Scrambled eggs on toast

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Scrambled eggs are a cheap and simple meal. I often have them for dinner with some chopped up ham stirred in. If I’m being decadent I have some smoked salmon with them – that’s pretty rare though.

Ingredients

Quantity Ingredient
2 medium eggs
30ml milk
1 tablespoon butter
1 teaspoon vegetable oil
slice bread

Method

  1. Beat the eggs and add the milk, mix well and season with some salt and pepper.
  2. Melt the butter in a pan over a medium heat. Pour in the egg and milk mixture and turn the heat down to low-medium.
  3. Keep stirring the eggs all the time. As the mixture heats up, it’ll start to scramble. Stir well to stop the lumps becoming too big.
  4. Toast the bread and tip the scrambled eggs on top. Season with pepper.

Optional extras:

  • For a serious treat, smoked salmon is the ultimate partner to scrambled eggs.

Serving suggestions:

  • For me it’s perfect on toast with a simple squirt of ketchup.

Leftovers:

  • Not great kept in the fridge, so eat up.
Tags:
student cooking
easy
healthy
budget
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again