Scrambled Egg Wrap
Creamy, fluffy scrambled eggs served with golden buttery toast. A breakfast classic that's perfect any time of day and ready in just 5 minutes.
- Prep
- 2 min
- Cook
- 5 min
- Total Time
- 7 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- American
- breakfast
- quick
- protein
- budget-friendly
- classic
- 5-minute
- beginner
Ingredients
- 4eggsLarge eggs
- 2tbspButter
- 2tbspHeavy cream(optional)
- 1/4tspSalt
- to tasteBlack pepper
- 2slicesBread slices
- 1tbspButter for toast
- 1tbspFresh chives, chopped(optional)
Nutrition
350
175 per serving
18g
36% DV
24g
34% DV
16g
5% DV
Macronutrient Breakdown
- Fiber
- 1g
- Sodium
- 420mg
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Crack eggs into a bowl, add salt, pepper, and cream (if using). Whisk until well combined.
- 2
Heat 1 tablespoon of butter in a non-stick pan over medium-low heat.
- 3
Pour in the egg mixture. Let it sit for 20 seconds, then gently stir with a spatula.
1m - 4
Continue stirring gently every 20 seconds, allowing curds to form. This should take about 3-4 minutes total.
4m - 5
When eggs are almost set but still slightly wet, remove from heat and add remaining butter. The residual heat will finish cooking them.
- 6
Toast the bread slices and butter them while warm.
- 7
Serve eggs immediately on plates alongside the toast. Garnish with fresh chives if desired.