Gluten-Free Scrambled Eggs on Toast
Start your morning right with this creamy and satisfying Gluten-Free Scrambled Eggs on Toast recipe! Perfectly crafted for those with gluten sensitivities or anyone craving a wholesome, nutritious breakfast, this dish combines fluffy, silky scrambled eggs with golden slices of gluten-free bread. The eggs are enriched with a touch of whole milk and butter for an ultra-creamy texture, then brought to life with a sprinkle of fresh chives for a burst of flavor. Toasted to perfection in olive oil, the gluten-free bread adds a crispy, hearty base that ties the dish together beautifully. Ready in just 15 minutes, this quick and easy breakfast idea is great for busy mornings or leisurely weekend brunches. Make this recipe your go-to for a gluten-free twist on a classic comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 slices gluten-free bread
- 3 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon, chopped fresh chives
- 1 teaspoon olive oil
Instructions
Start by toasting the gluten-free bread slices. You can do this in a toaster or by placing them in a heated skillet over medium heat with a touch of olive oil until golden and crispy.
While the bread is toasting, crack the eggs into a medium bowl. Add the whole milk, salt, and pepper, then whisk together until the mixture is well combined and slightly frothy.
In a non-stick skillet, melt 1 tablespoon of butter over low heat. Once melted, pour the egg mixture into the skillet.
Using a spatula, gently stir the eggs, ensuring you scrape the bottom of the skillet often. Keep the heat low for a creamy texture, moving the eggs slowly to form soft curds.
Once the eggs begin to set, add the remaining tablespoon of butter and the chopped fresh chives. Continue to cook and stir until the scrambled eggs are just cooked through but still creamy and soft.
Remove the skillet from the heat immediately to prevent overcooking.
Place the toasted gluten-free bread slices on serving plates. Top each slice with half of the scrambled eggs.
Garnish with additional chopped chives and a sprinkle of black pepper, if desired. Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
