Instructions
Step 1: Crack the eggs into a medium bowl.
Step 2: Add the milk, salt, and black pepper, then whisk until fully combined and slightly frothy.
Step 3: Heat a nonstick skillet over medium-low heat and melt the butter.
Step 4: Pour the egg mixture into the skillet.
Step 5: Allow the eggs to sit for 20–30 seconds, then gently stir with a spatula.
Step 6: Continue cooking, stirring occasionally, until soft curds form and the eggs are just set.
Step 7: Remove the eggs from the heat immediately to keep them creamy.
Step 8: Toast the bread slices until golden brown.
Step 9: Butter the toast if desired.
Step 10: Arrange the scrambled eggs on serving plates.
Step 11: Add the toast alongside the eggs.
Step 12: Place the strawberries and blueberries on the plate.
Step 13: Serve immediately while the eggs are warm.
Storage and Reheating Tips
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Reheat eggs gently in the microwave in 15-second intervals or in a skillet over low heat to prevent them from drying out.
Store fresh berries in the refrigerator and consume within 2–3 days for the best quality.
Toast is best made fresh and should not be refrigerated after toasting.
For meal prep, whisk the eggs ahead of time and store them covered in the refrigerator for up to 24 hours before cooking.
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