Scrambled Eggs with Herbs on Toast

A classic, simple, and protein-rich breakfast of creamy scrambled eggs seasoned with fresh herbs, served over hearty whole-grain toast.

Ingredients

  • 4 large eggs
  • 4 tbsp low-fat milk or water
  • 1 tbsp olive oil or a light spray of cooking oil
  • 2 tbsp chopped fresh chives or parsley
  • Salt and freshly ground black pepper to taste
  • 4 slices of whole-grain bread

Instructions

  1. In a medium bowl, whisk together the eggs, low-fat milk, salt, and pepper until well combined and slightly frothy.
  2. Gently stir in the chopped fresh herbs.
  3. Heat the olive oil in a non-stick skillet over medium-low heat.
  4. Pour the egg mixture into the skillet. Let it sit for about 20-30 seconds until the edges begin to set.
  5. Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue this process until the eggs are cooked to your desired consistency.
  6. While the eggs are cooking, toast the slices of whole-grain bread.
  7. Serve the warm scrambled eggs immediately on top of the toast.

Variations

  • Cheesy Eggs: Sprinkle 2 tablespoons of grated low-fat cheddar or crumbled feta cheese over the eggs during the last minute of cooking.
  • Veggie Scramble: Add a handful of fresh spinach or finely diced bell peppers to the skillet before adding the eggs and cook for a minute until slightly softened.
  • Creamy Avocado: Serve with a few slices of fresh avocado on the side or on top of the eggs.

Notes