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Breakfast recipe · from the recipe book

Buttery French-Style Scrambled Eggs on Toast

Slow-stirred eggs with tiny, custardy curds and a touch of butter and herbs, piled onto crisp whole-wheat toast with sweet roasted cherry tomatoes on the side.

Buttery French-Style Scrambled Eggs on Toast

Ingredients

  • 10 large500 gEggs
  • ¼ cup (60 ml)60 gWhole milk
  • 1½ tbsp20 gUnsalted butterdivided
  • 2 cups300 gCherry tomatoeshalved
  • 2¼ tsp10 gOlive oil
  • 4 slices128 gWhole-wheat bread
  • 2 tbsp chopped8 gFresh parsleyfinely chopped
  • ½ cup sprigs4 gFresh dillfinely chopped
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: halve the cherry tomatoes, chop the parsley and dill, and divide the butter into two equal halves.
  2. Crack the eggs into a bowl, add the whole milk and half of the salt, and whisk until no streaks of white remain.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cherry tomatoes cut side down with the remaining half of the salt and cook 3 to 4 minutes until blistered and soft. Transfer to a plate and wipe out the skillet.
  4. Toast the whole-wheat bread until crisp and golden.
  5. Melt the first half of the butter in the skillet over low heat. Pour in the egg mixture and stir constantly with a spatula, scraping the bottom and sides, for 6 to 8 minutes, until small, soft, creamy curds form and the eggs reach 160°F (71°C).
  6. Take the skillet off the heat and stir in the remaining half of the butter, the parsley, the dill and the black pepper.
  7. Spoon the eggs over the toast and serve right away with the blistered cherry tomatoes alongside.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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