Creamy scrambled eggs topped with chopped chives on four triangles of golden toast, on a white oval plate on a wooden table. — Photo: Andy Li · CC0 · Wikimedia Commons

British & Irish · Breakfast · Lunch

Scrambled Eggs on Toast

Name: Scrambled Eggs on Toast
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: British & Irish
Ingredients: 4 large Eggs; 2 tbsp Semi-skimmed milk; 1 tsp Butter; 2 slices Whole-grain bread; 1 pinch Salt; 1 pinch Black pepper; 1 tbsp chopped Fresh chives; 6 Cherry tomatoes

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Creamy, slow-stirred scrambled eggs piled onto crisp whole-grain toast and finished with fresh chives. A simple, protein-rich breakfast that comes together in minutes.

Prep: 5 min
Cook: 6 min
Total: 11 min
Serves: 2

Easy
Vegetarian
Low Carb

13%

Per serving257kcal13% of a 2,000 kcal day

18gProtein

17gCarbs

13gFat

2gFiber

Calories come from: Carbs 26% · Fat 46% · Protein 28%

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Ingredients

For 2 servings

4 large200 gEggs
2 tbsp30 gSemi-skimmed milk
1 tsp5 gButter
2 slices70 gWhole-grain bread
1 pinchSalt
1 pinchBlack pepper
1 tbsp choppedFresh chives (optional)
6100 gCherry tomatoes (optional)

Steps

1
Crack the eggs into a bowl, add the milk, salt and pepper, and whisk until evenly combined.
2
Chop the chives and halve the cherry tomatoes, if using.
3
Put the bread in the toaster and toast until golden.
4
Melt the butter in a non-stick pan over low heat.
5
Pour in the egg mixture and leave it for about 20 seconds until it just starts to set at the edges.
6
Stir slowly with a spatula, drawing the set egg from the edges into the middle, for 3-4 minutes.
7
Take the pan off the heat while the eggs still look slightly glossy; they will keep cooking. Cook until no liquid egg remains if serving to young children, older adults or anyone pregnant.
8
Place each slice of toast on a plate and spoon the eggs on top.
9
Scatter with chives and serve with the cherry tomatoes on the side.

Swaps, storage and make-ahead

Swaps

For dairy-free eggs, use unsweetened oat or soy milk instead of semi-skimmed milk and olive oil instead of butter.
For gluten-free, use a gluten-free bread instead of whole-grain bread, choosing one labelled gluten-free.
For a lighter scramble, replace one whole egg with two egg whites.
If you have no fresh chives, finely sliced spring onion greens work well instead.

Storage

Scrambled eggs are best eaten fresh, as they turn rubbery when reheated and the toast goes soggy. If you do have leftover eggs, refrigerate them within 2 hours, eat within 1 to 2 days, reheat until steaming hot, and do not freeze.

Make ahead

You can chop the chives and halve the cherry tomatoes up to a day ahead and keep them covered in the fridge. The eggs and milk can be whisked together a few hours ahead and refrigerated, then cooked and toasted just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsMilkGluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (153 g)	Per 100 g
Calories	257 kcal	168 kcal
Protein	17.5 g	11.4 g
Carbohydrates	16.5 g	10.8 g
of which sugars	2.7 g	1.8 g
Fiber	2.2 g	1.4 g
Fat	13.1 g	8.6 g
of which saturated	4.9 g	3.2 g
Sodium	518 mg	339 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.