These scrambled eggs on toast are a perfect breakfast or lunch recipe! Loaded with spinach, dill, cream, and cheese, they’re filling and tasty.
How do you like your eggs? The French style will give you soft, creamy eggs that have medium curds. This is a result of low heat and regular stirring. The American method goes to the opposite end of the spectrum where the eggs are stirred regularly until no visible liquid remains also known as ‘hard scrambled eggs’.
I prefer somewhere in the middle. I like to break up the eggs just enough to get big curds, but I do like to have them cook until mostly set up. Don’t get me wrong, both soft and hard scrambled eggs are delicious! For eggs on toast, however, I prefer slightly firmer–not hard–larger curds with less of the creaminess.
Whether you’re breaking out the eggs for a simple brekfast recipe or for a late lunch recipe, you’ll love this version of a classic breakfast.
You only need a few ingredients:
- Toasted sourdough slices
- Grated cheddar cheese
- Thinly sliced spinach
- Fresh dill
- Silk chili or red pepper flakes, if you like a tiny kick as garnish
Making this is as easy as 1, 2, 3. Okay, maybe more than 3 steps, but not by much!
How to make these cheddar-dill scrambled eggs on toast:
Before you start cooking, get all the ingredients ready to go! Make sure your cheese is grated, your spinach is sliced, and you dill is roughly chopped.
First: Make the toast and set it aside. Because eggs can get funky if they’re on the heat too long, and they get cold fast, you want that toast ready to go!
Next: Whisk together the cream and eggs until smooth. Add a little salt and pepper. Heat the butter over medium-low or low heat. You want the butter to melt and bubble lightly but you don’t want it to be so hot that it sizzles and smokes. Once the butter is melted, pour those eggs in.
I like to let the eggs set up for a minute or two before I break them up. The bottom will just set up–not brown–and the top will still be mostly liquid. Once the bottom sets up, sprinkle the spinach, dill, and cheddar cheese on top.
From there: Start scrambling! Break the eggs up into large curds and continue stirring until desired consistency is met. I like to give them a stir once every minute or so and I pull them off once they’re still a tiny bit creamy but mostly set up. I like to let the residual heat cook up any remaining liquid.
From there, pile the eggs on toast and garnish with some red pepper flakes and dill fronds. That’s it!
Looking for more breakfast recipes? Check my archives!
Scrambled Eggs on Toast
Toast the bread:
- Toast the sourdough bread first and set it aside.
Prepare the eggs:
- Whisk the eggs together with the cream. Season with salt and pepper.
- Melt the butter into a skillet over medium-low heat. If the butter bubbles, sizzles, or browns quickly, adjust heat down to low. You want the skillet to be moderately warm but not too hot.
- Pour the eggs into the skillet and let them cook in the warm butter for 2 minutes without moving. The bottom should begin to set up (not brown; keep an eye on the heat!) but the top should still be mostly liquid.
- Once the bottom begins to set up, sprinkle the spinach, cheddar, and dill on top. Let stand 1 minute and then use a rubber spatula to begin breaking up the eggs. Don’t overwork them! Continue stirring gently, every minute or two or so until the eggs reach your desired consistency. I like mine a few minutes past custardy, soft eggs with large curds that have set up but aren’t firm. Cook until you’re happy with the consistency!
- Taste and season with salt and pepper.
- Divide the toast between plates and pile the warm eggs on top. Garnish with a few more dill fronds and a sprinkle of silk chili flakes if you like. Enjoy!