Scrambled Eggs with Cheddar and Chives on Toast
Fluffy scrambled eggs with sharp cheddar and fresh chives, served on toasted bread. A quick and satisfying breakfast.
Ingredients
- •2 large eggs
- •1 tablespoon milk (or cream)
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •2 tablespoons shredded sharp cheddar cheese
- •1 tablespoon fresh chives, finely chopped
- •1 slice of bread (sourdough, whole wheat, or white)
Dietary Info
Instructions
- 1
Crack the eggs into a small bowl. Add the milk, salt, and pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
- 2
Heat a small non-stick skillet over medium-low heat. Add the butter and swirl to coat the bottom of the pan as it melts.
- 3
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges just begin to set.
- 4
Using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy. This should take about 2-3 minutes.
- 5
Remove the skillet from the heat. Stir in the shredded cheddar cheese and chopped chives until the cheese is melted and incorporated.
- 6
While the eggs are cooking, toast the slice of bread to your desired crispness.
- 7
Serve the scrambled eggs immediately on top of the toasted bread.
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