Scrambled Eggs with Cheddar and Chives on Whole Wheat Toast
Fluffy scrambled eggs with sharp cheddar and fresh chives, served with toasted whole wheat bread for a quick and satisfying breakfast.
Ingredients
- •4 large eggs
- •2 tablespoons milk or cream
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •1/4 cup shredded sharp cheddar cheese
- •2 tablespoons fresh chives, finely chopped
- •4 slices whole wheat bread
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
- 2
Heat the butter in a non-stick skillet over medium-low heat until melted and shimmering. Add the egg mixture to the skillet.
- 3
Allow the eggs to set for about 30 seconds without stirring. Then, using a spatula, gently push the cooked eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- 4
Continue to cook, gently pushing and folding the eggs every 15-20 seconds, until they are mostly set but still slightly moist. This should take about 3-5 minutes.
- 5
Just before the eggs are fully cooked, sprinkle in the shredded cheddar cheese and chopped chives. Gently fold them into the eggs until the cheese is melted and the chives are incorporated.
- 6
While the eggs are cooking, toast the whole wheat bread to your desired crispness.
- 7
Serve the scrambled eggs immediately on the toasted whole wheat bread.
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