Scrambled Eggs on Toast

Ingredients:

• 2 large eggs
• 2 slices of bread (your choice of bread: white, whole wheat, sourdough, etc.)
• 1 tablespoon butter (or oil)
• Salt and pepper, to taste
• 1-2 tablespoons milk or cream (optional, for creamier eggs)
• Fresh herbs (optional, like chives or parsley)

Instructions:

1. Toast the bread: Start by toasting your slices of bread in a toaster or on a skillet until golden brown. Set aside.
2. Prepare the eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them together. If you prefer creamier scrambled eggs, add a splash of milk or cream.
3. Cook the eggs: Heat a non-stick skillet over medium-low heat and melt the butter in it. Once the butter is melted and bubbling (but not browning), pour in the whisked eggs. Allow them to sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edge of the skillet to the center. Continue to stir occasionally, cooking until they’re soft and slightly runny, about 2-3 minutes.
4. Assemble the dish: Place the hot, scrambled eggs on top of the toasted bread. Season with extra salt and pepper to taste, and garnish with fresh herbs if desired.
5. Serve: Serve immediately and enjoy a comforting, simple breakfast!