Scrambled Egg and Cheese Toast

Fluffy scrambled eggs on buttered toast with melted cheese.

Serves 2 easy 5 min prep · 8 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$28.94 estimated ingredients

Ingredients

eggs — 4 each Store item: Kroger® Grade A Large White Eggs

$2.89
cheese — 0.5 cup Store item: Tillamook Cream Cheese Brick

$3.99
butter — 2 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
bread — 4 slice Store item: King Arthur Bread Flour

$7.49
salt — 0.25 tsp Store item: Maldon® Sea Salt Flakes

$6.99
pepper (optional) — 0.25 tsp Store item: Braswell's® Red Pepper Jelly

$4.29

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How to prepare

About this recipe

Scrambled Egg and Cheese Toast is a quick savory breakfast: soft, buttery eggs with melted cheese on crisp toast. Low, gentle heat keeps the eggs creamy instead of rubbery. This breakfast recipe serves 2 and is rated easy difficulty. Plan about 5 minutes of prep and 8 minutes of cooking.

What you will need ready

4 eggs
0.5 cup cheese
2 tbsp butter
4 slice bread
0.25 tsp salt
0.25 tsp pepper (optional)

Step-by-step

Toast 4 slice bread until golden and crisp. Butter lightly if desired while still warm.
Crack 4 eggs into a bowl. Add 0.25 tsp salt and 0.25 tsp pepper; whisk until yolks and whites are fully combined.
Melt 2 tbsp butter in a nonstick skillet over medium-low heat until foamy but not brown.
Pour in eggs. Let them sit 20 seconds, then push gently from the edges toward the center with a spatula, forming soft curds.
Continue cooking over medium-low, folding every few seconds, until eggs are mostly set but still slightly glossy—about 3–4 minutes total.
Remove pan from heat while eggs still look a touch wet; residual heat will finish them.
Fold in 0.5 cup cheese immediately so it melts from the warmth of the eggs.
Taste and adjust salt or pepper if needed.
Divide eggs generously over toast slices.
Serve right away; scrambled eggs toughen quickly as they cool.

Serving

Plate open-face or stacked. Add hot sauce or sliced tomato if you have it. Eggs are best eaten immediately.

Cook tips

Medium-low heat is the secret to creamy eggs—never high heat.
Remove from heat before they look fully dry; they keep cooking off heat.
Shredded cheese melts faster than chunks.
Whisk eggs just before cooking—pre-whisked eggs can lose loft.