Cheddar scrambled eggs on toast

Name: Cheddar scrambled eggs on toast
Total time: 15 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 tbsp milk; ¼ cup grated, vegetarian rennet cheddar; 2 tsp butter; 2 slices bread; ⅛ tsp black pepper

Soft-set scrambled eggs with melted cheddar and crisp toast.

15 minutes estimated for the original recipe · 2 servings

Breakfastvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

eggs4 large
milk2 tbsp
cheddar¼ cup grated, vegetarian rennet
butter2 tsp
bread2 slices
black pepper⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Beat eggs, milk and pepper in a bowl. Toast the bread.
Melt butter in a nonstick skillet over medium-low heat. Pour in the eggs.
Gently stir and fold until the eggs are set with no runny liquid; the mixture should reach 160°F (71°C).
Turn off the heat, fold in cheddar and spoon over the toast. Serve immediately.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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