Classic Creamy Scrambled Eggs on Toast

Instructions

Step 1 Crack the eggs into a bowl and whisk with milk, salt, and black pepper until well combined.
/n Step 2 Heat a nonstick skillet over low to medium-low heat and add butter.
/n Step 3 Once the butter is melted, pour in the egg mixture.
/n Step 4 Stir gently and continuously with a spatula, forming soft curds.
/n Step 5 Remove from heat while the eggs are still slightly soft and creamy.
/n Step 6 Toast the bread slices until golden brown and spread with butter.
/n Step 7 Spoon the scrambled eggs generously over the toast.
/n Step 8 Season with additional black pepper if desired and serve immediately.

Storage and Reheating Tips

Scrambled eggs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave in short intervals, stirring frequently to maintain a soft texture.