Scrambled eggs and toast – sounds pretty simple, right? Well, this breakfast holds a special place in my heart because it is my 3 year old son’s absolute favorite meal. He loves it so much that it even has its own special name; Eggy Toast. If you’re looking for the best easy scrambled eggs recipe, that makes pillow soft scrambled eggs, this is the recipe you’ve been looking for.
Ever since Ben was little, he has loved eggs. I was (and still am!) so thrilled about that because eggs are a great source of protein, super easy to make and I didn’t have to worry too much about them being a choking hazard because they’re so soft.
Scrambled eggs are the first food I can remember Ben loving and genuinely wanting more of and truly loving.
I would use eggs as a way to introduce new flavors when Ben was younger -I remember putting curry and turmeric powder on eggs and Ben gobbling them right up (my husband still makes fun of me for doing that!)
So, back to Eggy Toast. It’s a pretty simple meal – eggs and toast. You may have seen my recipe for my Dad’s scrambled eggs. For Eggy Toast, I use the very same egg method, just minus the garlic salt. It’s classic and delicious, and sentimental.
I often see interesting scrambled egg recipes using things like ricotta or heavy cream (I once saw -and tried- a famous chef’s recipe for scrambled eggs that involved a lot of heavy cream and so much time, something like 1/2 an hour, and they weren’t even that good) but really all you need are good eggs (we get farm fresh local eggs – which is why they’re so yellow and vibrant) and butter and a little pinch of salt.
There’s an art to making simple fully pillow soft eggs, and the trick is that you have to take the pan off the heat as soon as the eggs start to pull back from the pan. Eggs cook a little more in the residual heat, so you don’t want to dry them out. Another key is to use a spatula when scrambling eggs.
How to make the best scrambled eggs and toast:
- Use a good pan – we have this smaller nonstick pan, it’s a Caphlon pan and came with this set of two.
- Use a spatula– when cooking eggs, it’s best to use a silicone spatula, Ben LOVES spatulas so we have so so many of them, we love this colorful set.
- Cook the eggs low and slow – for scrambled eggs, it’s best to cook them over medium-low heat, don’t rush it, if you cook them on high it will dry them out.
- Remove pan from heat – remove the pan with eggs from the heat as soon as they start to pull back from the pan, don’t let them overcook, because eggs continue cooking from residual heat of the pan.
- Start the toast when you add the eggs to the pan
I cannot tell you how many times we’ve this scrambled eggs and toast recipe as a dinner. It’s quick, delicious, and filling.
The best part? Ben loves to ‘make eggys toast’ and do everything himself! He won’t let me help with stirring, it’s too cute.
The next time you’re looking for the best scrambled eggs and toast recipe, I cannot recommend these enough!
Scrambled Eggs and Toast Recipe (Eggy Toast)
- 4 large eggs
- 1/2 tablespoon butter
- pinch of salt to taste
- 2 pieces of toast
- 1/2 tablespoon butter for toast
- Whisk/beat eggs and salt in a bowl until very well combined.
- Heat 1/2 tablespoon butter in a nonstick pan over medium-low heat until melted, then pour in eggs.
- As eggs begin to set, gently run a silicone/plastic spatula through, gently pulling the eggs around the pan. Don't stir too much, just a few slow stirs.
- When eggs pull back from the pan and look like they're still a little liquidy but mostly cooked, remove pan from heat and let sit for 1 minute, then serve immediately with toast.
- Start toast as soon as you pour the eggs in for timing.