Scrambled eggs on toast has been a staple since my youth. However, the addition of nutritional yeast is a more recent and delightful revelation in my scrambled egg world. If you have not tried this combo before, I highly recommend you do. And soon.
On a side note, I was so thrilled that the chives in my garden are ready to eat that I decided to sprinkle them all around the plate. My logic was wow, what a beautiful splash of garden-fresh color! Alas, in my excitement, all the photos I took have chives strewn about in a somewhat (very?) messy fashion that I was told looks reminiscent of bugs… So, my apologies if you feel that way. But! Assuming you like chives, they are delicious and go smashingly with eggs.
After all, the point of these recipes is to make simple, tasty food. Ultimately, it’s important for you to follow your heart here. You can choose to be as judicious as you like with the chives, or embrace the decorating with abandon technique. It is more important to enjoy the actual food than the photograph, right? [Please say yes, haha.]
Our Favorite Scrambled EggsCourse: MealsDifficulty: Easy
Scrambled eggs are pretty much the perfect food, especially when you add nutritional yeast (a must try!), top with garden-fresh chives, and serve with a delicious piece of toast.
60 g (~1/4 cup) soy milk – or milk of your choice
18 g (~1/4 cup) nutritional yeast
Salt, to taste
Freshly cracked black pepper, to taste (optional, or use pre-ground)
~1 Tbs olive oil, for cooking – or use butter if you prefer
Chives, to garnish (optional)
1-2 slices of bread, to toast and serve
- In a medium bowl, whisk together the eggs, (soy) milk, nutritional yeast, salt, and pepper.
- Rinse and slice chives if using. If you want to use chives but want less of a bite, mellow them out by adding them to the scrambled eggs towards the end of cooking.
- Heat a pan over medium heat. I would recommend non-stick so most of the eggs end up in your stomach as opposed to adhered to the pan, but do what works for you. Once the pan is heated, add the olive oil and warm slightly, then add the eggs. Stir frequently until cooked through. Depending on how toasty you like your bread, pop it in the toaster (oven) when you start cooking your eggs or closer to the end.
- Serve scrambled eggs with your toast and top with chives, if desired.
- For these scrambled eggs, I like to use unsweetened soy milk (hence this being a legume recipe) or regular, whole milk.
- Why yes, this is homemade whole wheat sourdough in the photo, thank you for asking. Yes, I am too obsessed with baking bread. Lucky for you, it doesn’t have legumes in it, so I won’t drag you through all the details of sourdough.
- Hardened toast and cold eggs are not great. So feel free to express your dismay (politely, of course) if someone won’t sit down to enjoy while the toast is still toasty and the scrambled eggs are warm.
Personally, I think scrambled eggs make a great quick meal any time of the day. So I have definitely enjoyed this for breakfasts, lunches, and dinners.
Part of what I love about eggs is their versatility! They even go well in pastas to help make a creamy sort of sauce, like in this Eggy Lentil Pasta.
When do you like to eat eggs? Please share in the comments!