Name: Skillet-Toasted Bread with Creamy Cheese Scramble
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 sourdough bread; 4 eggs; 30 g unsalted butter; 40 g cheddar cheese; 2 g kosher salt; 1 g black pepper

Equipment

Non-stick skillet

or Well-seasoned cast iron skillet

Silicone spatula

or Wooden spoon

Mixing bowl

Whisk

or Fork

Ingredients

2 servings

Base

2 sourdough bread, thickly sliced
4 eggs, room temperature

Dairy & Seasoning

30 g unsalted butter, divided into two portions
40 g cheddar cheese, freshly grated
2 g kosher salt
1 g black pepper, freshly cracked

Nutrition (per serving)

463

Calories

22g

Protein

25g

Carbs

29g

Fat

Fiber

Sugar

1206mg

Sodium

Method

Crack the eggs into a mixing bowl, add the kosher salt, and whisk vigorously until the whites and yolks are completely homogenized and slightly frothy.

Place the non-stick skillet over medium heat. Melt the first 15g portion of butter. Add the bread slices and toast until deeply golden brown and crisp on both sides.

4mLook for: Golden brown crust on the breadFeel: Crisp exterior with slight give in the center

Remove the toasted bread from the skillet and transfer to serving plates. Reduce the skillet heat to medium-low.

Add the remaining 15g of butter to the hot skillet. As soon as it melts, pour in the beaten eggs. Using the silicone spatula, stir continuously, sweeping the bottom and sides to form soft, creamy curds as the butter emulsifies into the eggs.

3mLook for: Eggs are mostly set but still look moist and glossy

Remove the skillet from the heat while the eggs still look slightly wet. Immediately fold in the grated cheddar cheese, allowing the residual heat to melt the cheese and finish cooking the eggs. Ensure eggs reach an internal temperature of 74°C or 165°F if serving highly vulnerable individuals.

Look for: Cheese is fully melted and folded into ribbons throughout the eggs

Spoon the hot, cheesy scrambled eggs directly over or alongside the crisped bread. Garnish with cracked black pepper if desired and serve immediately.

Chef's Notes

The secret to rich, creamy eggs is carrying over the residual heat. The pan retains enough thermal energy to finish cooking the eggs off the burner.
Using a silicone spatula is essential for soft curds, as it cleanly sweeps the pan floor, preventing thin layers of egg from overcooking and breaking the creamy texture.
Toasting the bread in the same pan first serves a dual purpose: it yields beautifully crisped bread and pre-seasons the pan with browned butter notes for the eggs.
Salting the eggs before whisking gives the salt time to break down the proteins, helping the eggs retain moisture and resulting in a more tender scramble.