Soft Scrambled Eggs and Toast
Creamy, gently cooked scrambled eggs served alongside warm, crisp buttered white toast. A classic American breakfast that also makes a quick light meal.
- American
- American breakfast
- breakfast
- buttered toast
- quick
- quick meal
- Scrambled eggs
- skillet
- toast
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Large eggs · 4 Count
Kroger® Grade A Large White Eggs
33%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
25%
Details
White sandwich bread · 4 Count
Kroger® White Bread
20%
Details
Whole milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
Kosher salt · 0.25 Teaspoon
David's Kosher Salt
0%
Details
Ground black pepper · 0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Large eggs-4 count
- Whole milk-2 tablespoons
- Unsalted butter-2 tablespoons
- White sandwich bread-4 slices
- Kosher salt-1/4 teaspoon
- Ground black pepper-1/8 teaspoon
Crack the eggs into the mixing bowl. Add the milk, salt, and black pepper, then whisk until completely blended and slightly frothy, about 30 seconds.
Wash hands and any surfaces that come into contact with the raw eggs.
Toast the bread in the toaster until warm and lightly golden, about 2 to 3 minutes. Spread the toast with 1 tablespoon butter, dividing it evenly among the slices.
Keep the toaster away from water, and never insert metal utensils into it while it is plugged in.
Place the skillet over low heat and add the remaining 1 tablespoon butter. Swirl until the butter is melted and foamy but not browned, about 30 seconds.
Pour in the egg mixture. Cook over low heat, slowly sweeping the spatula across the bottom and around the edges every few seconds. Continue gently folding the eggs until they form soft, creamy curds with no pools of liquid egg, 3 to 5 minutes.
For higher-risk diners, including pregnant people, young children, older adults, and immunocompromised people, cook the eggs to 160°F as measured with an instant-read thermometer.
Remove the skillet from the heat while the eggs still look glossy; residual heat will finish them. Divide the eggs between two plates and serve immediately with the buttered toast.
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