Classic Scrambled Egg & Cheese Toast

5 from 2 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: Toast

Calories: 402kcal

Author: Emily Laurae

Equipment

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