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Breakfast or Lunch Recipe Scrambled Eggs on Toast_MidPage

Scrambled Eggs on Toast

These scrambled eggs on toast are a perfect breakfast or lunch recipe! Loaded with spinach, dill, cream, and cheese, they're filling and tasty.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 generously
Calories: 559kcal

Ingredients

  • 2 tablespoons butter
  • 4 eggs beaten until smooth
  • ¼ cup heavy cream
  • ¼ cup cheddar cheese freshly shredded
  • 1 ounce fresh spinach thinly sliced
  • Toasted sourdough for serving
  • 1 teaspoon fresh dill roughly chopped plus more for garnish
  • Silk chili flakes for serving

Instructions

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.

To serve:

  • 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!

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 22g | Fat: 37g | Sodium: 701mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.2mg
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