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!
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Dive into a morning delight with this softly scrambled egg tartine toast, generously adorned with manchego cheese, dill, and a sprinkle of salt and pepper. A wonderful breakfast - a favorite to add to a tomato tartine breakfast, a sourdough breakfast sandwich or steel cut oats!
It’s not just any egg sandwich; it's the best way to enjoy fluffy eggs and melty cheese. This breakfast classic is the quick meal you've been waiting for. Give it a try, and it might just join your list of favorite recipes!
⭐ Why You’ll Love This Recipe
- Fluffy Scrambled Eggs: The key to this recipe is achieving the perfect medium-low heat, ensuring your eggs stay fluffy and tender. No runny eggs here!
- Versatile Toppings: While we recommend manchego and dill, feel free to switch it up. Maybe goat cheese or cheddar cheese tickles your fancy? A sprinkle of green onions or a squeeze of lemon juice can also add a fresh twist.
- Quick and Easy: With just a few key ingredients and minutes of your time, this is a great option for a filling breakfast or a savory lunch recipe.
- Upgrade Your Bread Game: While slices of bread are classic, try this on an English muffin, toasted bagel, or any type of bread you picked up from the farmers market last week.
🍴Ingredients
Our classic scrambled egg and cheese toast would simply not be the same without the star ingredients below! Let's dive into them...
- Sourdough Bread: 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.
- 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.
- Eggs: A few softly cooked scrambled eggs are the main source of protein and texture to this creation.
- 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.
- Seasoning: The ultimate finishing touch - add a sprinkle of both salt and pepper before serving!
📖 Step-by-Step Instructions
- In a small bowl, whisk your eggs with a splash of milk or heavy cream.
- Heat a nonstick skillet or medium saucepan over medium heat. Add a tablespoon of butter and allow it to melt, ensuring the pan is coated well.
- Once the butter is melted and bubbly, pour in the beaten eggs. Cook egg mixtures over medium-low heat, stirring continuously with a rubber spatula. Push from the edges towards the center, folding the uncooked portions. Aim for creamy curds, not large or small curds.
- Add manchego cheese on your bread then place the cooked eggs atop. Finish with a sprinkle of dill and an optional dash of hot sauce for some zing!
❓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!
👩🏻🍳 Expert tips
- 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.
💭 Recipe FAQs
Yes, but make sure to use extra butter or a non-stick spray to prevent the eggs from sticking. The easy way is always with a non-stick skillet.
No worries! American cheese, cheddar cheese, goat cheese, or even cream cheese can be an equally delicious substitute.
Absolutely! Breakfast sausage, crispy bacon, and even a dollop of sour cream can elevate this breakfast classic on sourdough bread.
Place the cooked eggs in an airtight container and refrigerate. They should be enjoyed within 1-2 days for the best taste and texture.
Hungry for more decadent brunch recipes?
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Classic Scrambled Egg & Cheese Toast
Equipment
- Nonstick Pan
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 heat1 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
Michelle
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.
Emily
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.