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Lunch recipe · from the recipe book

Smoky Paprika Egg Scramble with Cheddar Toast

Fluffy, large-curd eggs warmed with smoked paprika and a pinch of chili flakes, served with crisp toast topped with melted sharp cheddar.

Smoky Paprika Egg Scramble with Cheddar Toast

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2¼ tsp10 gOlive oil
  • 8 slices256 gWhole-wheat bread
  • ½ cup shredded60 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Turn on the broiler and set a rack about 6 inches below it. Lay the bread slices on a baking sheet.
  2. In a bowl, whisk the egg, egg-white, milk, smoked paprika, red-pepper flakes, salt and black pepper until no streaks of white remain.
  3. Broil the bread for 1 to 2 minutes until lightly toasted, turn the slices, scatter the cheddar over them and broil 1 to 2 minutes more until the cheese melts and bubbles. Keep warm.
  4. Heat the olive oil in a large nonstick skillet over medium heat. Pour in the egg mixture and let it sit 20 seconds.
  5. Push the eggs slowly from the edges toward the center with a spatula to form large, soft curds, cooking 3 to 4 minutes until no liquid egg remains and the eggs reach 160°F (71°C).
  6. Spoon the scramble beside or over the cheddar toast, sprinkle with the green onion and serve right away.

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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