Whole Eggs with Cheese and Toast
A simple and delicious breakfast with scrambled eggs, melted cheese, and crispy toast.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 large eggs
- 2 slices of bread
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh chives (optional)
Nutrition Facts
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Instructions
Toast the bread: Place the bread slices in a toaster or on a skillet over medium heat until golden and crispy. Set aside.
Scramble the eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
Cook the eggs: Heat a non-stick skillet over medium heat. Add the butter and let it melt. Pour in the whisked eggs.
Add cheese: When the eggs are halfway cooked, sprinkle the shredded cheddar cheese evenly over the top. Stir gently until the cheese melts and the eggs are fully cooked.
Serve: Place the toasted bread on plates and spoon the cheesy scrambled eggs on top. Garnish with fresh chives if desired.
Enjoy: Serve immediately while hot for the best flavor and texture.
Chef's Tips
- Cheese Variations: Try using different cheeses like mozzarella, gouda, or pepper jack for a unique flavor.
- Extra Flavor: Add a splash of milk or cream to the eggs for a creamier texture.
- Healthy Option: Use whole-grain bread and low-fat cheese for a healthier version.
- Spice It Up: Add a pinch of red pepper flakes or hot sauce for some heat.
- Leftovers: Store any leftover eggs in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.
