Scrambled Egg Toast


5 minutes


5 minutes





  • 8 large eggs
  • kosher salt and black pepper
  • 5 Tablespoons Challenge Lactose-Free Butter, divided
  • 4 slices crusty bread, toasted
  • minced chives, for serving


  • 1

    Whisk together eggs, ½ teaspoon salt and a few cranks of black pepper until well combined.

  • 2

    Melt 1 tablespoon Challenge Spreadable Butter in a medium nonstick skillet over medium-low heat. Swirl pan to coat in butter. Add eggs and let cook, undisturbed, until edges just begin to set. Use a rubber spatula to push and swirl eggs around the pan until large, soft curds form.

  • 3

    Continue to cook, gently scraping and stirring the pan, until the eggs are mostly cooked but slightly runny in spots. Remove from heat. Spread toasted bread with a tablespoon of Challenge Spreadable Butter then scoop scrambled eggs on top. Sprinkle with chives and serve.

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