Ingredients (for 1 serving)
2–3 eggs
1 tbsp butter (or a splash of oil)
1–2 tbsp milk or cream (optional, for creaminess)
1 slice of bread
Salt, to taste
Freshly ground black pepperInstructions
Toast the bread
Toast your bread until golden and crispy. Set aside.
Prepare the eggs
Crack the eggs into a bowl.
Add a pinch of salt (pepper goes after cooking so it doesn’t dull the flavor).
Whisk lightly until yolks and whites are just combined.
Cook the eggs
Heat a non-stick pan on low-medium heat.
Add butter and let it melt.
Pour in the eggs.
Stir gently with a spatula, moving eggs around slowly.
Add a splash of milk/cream if using.
Cook until soft, creamy, and slightly runny (they’ll keep cooking off the heat).
Assemble
Spoon the scrambled eggs onto the toast.
Sprinkle generously with freshly ground black pepper.
Serve immediately.
Scrambled eggs on toast with freshly ground black pepper.
