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    Home » All Recipes » Breakfast

    Classic Scrambled Egg & Cheese Toast

    April 9, 2021 by Emily 2 Comments

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    I've got to say, this is my go-to breakfast these days! The base is a cut of olive bread topped with a soft scramble, a little cut of manchego, cracked pepper, and dill. And let me tell you, it's really good. A layer-by-layer recipe for this classic scrambled egg & cheese toast is detailed below!

    Classic Scrambled Egg & Cheese Toast
    Jump to:
    • The Star Ingredients
    • Tips for making soft scrambled eggs
    • What is a tartine?
    • Layering Toasts & Tartines
    • Hungry for more decadent brunch recipes?
    • Classic Scrambled Egg & Cheese Toast

    The Star Ingredients

    Our classic scrambled egg and cheese toast would simply not be the same without the star ingredients below! Let's dive into them...

    Thick Sourdough Slices

    A thick slice of bread is going to be your base here! Usually, when making tartine's, I'll lightly toast my bread of choice before adding the additional ingredients. This way, if there's any moisture in your additional ingredients, your bread won't be as willing to sop that up. The bread is a crucial aspect of your tartine experience, you want to make sure that the bread is of high quality - try not to skimp on this!

    Manchego Cheese

    Manchego cheese has an intense, zesty taste and a rather crumbly texture that's incredibly rich, with a slightly salty at the finish. It's such a lovely cheese to add to your freshly toasted bread - it naturally starts to melt due to the warmth of the bread and then the added warmth of the freshly scrambled eggs... heaven! 

    Soft Scrambeled Egg

    The key to our egg on this particular tartine is that it is a soft-boiled, jammy egg. Where the yolk is not quite set, and will ever so slightly spill onto the tartine when it is cut into... gotta love that beautiful moment.

    Fresh Herbs

    I tend to keep bundles of herbs stocked and ready in my fridge at all times if not growing in pots on my windowsill - it's such a great way to add a bit of complementary flavor to your dish, as you would by using a spice. They also add a touch of texture and color, making the dish more aesthetically pleasing and in turn, appetizing!

    Salt and Pepper

    Then the ultimate finishing touch - salt and pepper! I personally love adding a pinch of salt to the tops of most things, and this toast is no exception. Add a sprinkle of both salt and pepper before serving!

    Herb Garden in Window
    Herb Garden in Window

    Tips for making soft scrambled eggs

    Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

    Fresh Eggs - If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

    Don’t crack eggs directly into the pan — It does add another dish to clean, but it’s really important that you crack eggs into a bowl and whisk before adding to your pan. The eggs don’t need to be whisked forever, just do it until the egg white and egg yolks are blended.

    Use Low Heat — The trick to making your eggs creamy is most definitely low heat. Making scrambled eggs over high heat kills them — they become dry and bland. Scrambled eggs are all about cooking low and slow — that’s how you can achieve creamy eggs.

    Classic Scrambled Egg & Cheese Toast

    What is a tartine?

    Here's the thing. Tartine is essentially a fancy word for "things on toast" in my humble opinion. A tartine is an open-faced sandwich that had a bread base that's covered in layers of various flavors and textures! They're more often than not, the perfect choice for breakfast, lunch, or dinner.

    Layering Toasts & Tartines

    The art of making a tartine has to do with the layering process! I will usually start with the spreadable or melted component of our toast. Whether that's ricotta, pesto, or perhaps a slice of manchego, and add that to the base of my bread. From there, I'll add any additional soft components and start layering them together. In this case, we're layering the soft scrambled eggs before topping them with fresh dill as well as salt and pepper! If you're interested in more of a roasted tomato tartine - head on over to the recipe for this Roasted Tomato Tartine for more ideas!

    Classic Scrambled Egg & Cheese Toast

    Hungry for more decadent brunch recipes?

    • Pancetta Gruyere and Walnut Tart
    • Coconut Granola with Hazelnuts
    • Coconut Banana Bread Cupcakes

    As always, I love seeing your creations and hearing from you! If you try the recipe for this Classic Scrambled Egg & Cheese Toast, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    egg and cheese toast

    Classic Scrambled Egg & Cheese Toast

    I've got to say, this is my go-to breakfast these days! The base is a cut of olive bread topped with a soft scramble, a little cut of manchego, cracked pepper, and dill. And let me tell you, it's really good. A layer-by-layer recipe for this classic scrambled egg & cheese toast is detailed below!
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Course: Breakfast
    Cuisine: American
    Keyword: Tartine, Toast
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1 Toast
    Calories: 402kcal
    Author: Emily Laurae

    Equipment

    • Nonstick Pan
    • Spatula
    • Cutting Board
    • Small Knife

    Ingredients
     

    Toast Assembly

    • 1 Thick Slice of Sourdough
    • 2 Slices Manchego Cheese
    • 1 teaspoon Butter
    • ½ Tablespoon Heavy Cream
    • 2 Eggs, large
    • 1 Tablespoon Fresh Dill
    • Cracked Pepper and Sea Salt to taste

    Instructions

    • Start by cutting your sourdough into 1-inch thick slices, then briefly toast each slice. Cut slices of manchego cheese and add to the top of your toast and set aside on a serving plate.
      1 Thick Slice of Sourdough, 2 Slices Manchego Cheese
    • Melt the butter in your pan over medium-low heat
      1 teaspoon Butter
    • Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork. Once your butter starts to slightly bubble, it's time to start cooking your eggs!
      ½ Tablespoon Heavy Cream, 2 Eggs
    • Pour the eggs into the pan and immediately start swirling and mixing the eggs constantly with a spatula while they begin to cook. Continue this process until you start to see larger, creamy curds form - this should take about one minute.
    • Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat - immediately add the hot, freshly scrambled eggs on top of your slice of toast with cheese.
    • Finally, add fresh dill, salt and pepper on top of your tartine and enjoy!
      1 Tablespoon Fresh Dill, Cracked Pepper and Sea Salt to taste

    Nutrition

    Calories: 402kcal | Carbohydrates: 1g | Protein: 25g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 501mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 1mg | Calcium: 651mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Breakfast

    • Peanut Butter Oatmeal Balls
    • Small Batch Sugar Free Oatmeal Cookies
    • Refreshing & Simple Blood Orange Mimosa
    • Iced Americano

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Michelle

      May 04, 2022 at 9:14 am

      Hi, you wrote to add no cream to the eggs in your write up above the recipe, then you added cream in the recipe. Which is it? I usually go either way or save cream for making quiches.

      Reply
      • Emily

        May 17, 2022 at 9:18 am

        Thanks for the comment Michelle! I've adjusted the post - I also can go either way when making scrambled eggs but for this particular recipe I prefer the additional creamy consistency of the scrambled eggs with the added Tablespoon of cream.

        Reply

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