Big Creamy Scrambled Eggs on Toast

Ingredients (Serves 6–8)

• 16 large eggs
• 1 cup whole milk (or half-and-half for creamier eggs)
• ½ cup heavy cream (optional, for extra richness)
• 6 tbsp unsalted butter
• 1 ½ tsp salt (adjust to taste)
• 1 tsp black pepper (plus more for serving)
• 1 cup shredded cheddar, gruyère, or your favorite cheese (optional)
• 12–14 thick slices of bread (sourdough, brioche, or your favorite loaf)
• 3 tbsp butter (for toasting bread)

Optional Add-ins:

• Chopped fresh chives, parsley, or dill
• A pinch of smoked paprika or chili flakes
• Sautéed mushrooms, spinach, or onions

Instructions

1. Prepare the bread:

• Lightly butter both sides of each bread slice.
• Toast on a griddle or in a skillet until golden brown and crisp. Keep warm.

1. Whisk the eggs:

• In a large mixing bowl, crack in the eggs.
• Add milk, cream (if using), salt, and pepper. Whisk until fully blended and slightly frothy.

1. Cook the eggs gently:

• In a large non-stick skillet (or two if needed), melt butter over low heat.
• Pour in the eggs and stir slowly with a rubber spatula.
• Cook low and slow, scraping the bottom often to form creamy curds.
• Just before fully set, stir in cheese (if using). Remove from heat when still slightly soft — they’ll continue cooking.

1. Assemble:

• Spoon generous portions of the scrambled eggs over each toasted bread slice.
• Sprinkle with extra black pepper and fresh herbs if desired.

1. Serve immediately:

• Best enjoyed hot, with coffee, tea, or juice on the side.

This big-batch recipe is perfect for brunch gatherings. You can also serve the scrambled eggs family-style in a large dish with a basket of toast on the side.