Name: Scrambled eggs with toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 3 eggs; Sliced bread; 20 g butter; 1 pinch salt

Creamy scrambled eggs with butter and crispy toast. An everyday breakfast.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

3 eggs
Sliced bread
20 g butter
1 pinch salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix

Beat eggs with a pinch of salt until combined. Do not over-whisk: you want creamy scrambled eggs, not fluffy ones.
Step 2 Pan

Melt butter in a pan over low heat. Pour in the eggs and stir continuously with a spatula, lifting the pan off the heat briefly if they set too fast.
Step 3 Serve

When still glossy and slightly loose in the centre, remove from heat (residual heat will finish setting). Toast the bread and serve with the eggs right away.

Storage

Best eaten the same day. Leftovers keep refrigerated up to 24 hours.

Chef tips

Stopping a little before you think they are done prevents dry eggs.
A splash of milk or cream in the eggs adds extra creaminess.
Toast the bread at the last moment so it stays crisp.

Allergens

Gluten
Dairy
Egg

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: 3 eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: Butter

Use: same amount of extra virgin olive oil or plant-based margarine

Why: Butter provides fat and dairy flavour; oil or vegan margarine cover the fat without animal products.

Tip: In baking use cold margarine cubes. In pans, olive oil over medium heat—do not burn.

Other variations

Add fresh fruit or nuts.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Beat eggs with a pinch of salt until combined. Do not over-whisk: you want creamy scrambled eggs, not fluffy ones.
2 Melt butter in a pan over low heat. Pour in the eggs and stir continuously with a spatula, lifting the pan off the heat briefly if they set too fast.
3 When still glossy and slightly loose in the centre, remove from heat (residual heat will finish setting). Toast the bread and serve with the eggs right away.