Scrambled Eggs on Toast with Sausage and Tomatoes
A quick and satisfying breakfast or brunch: creamy scrambled eggs piled on toast, with savory sausage and juicy tomatoes on the side. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 4 large eggs
- 2 bread slices
- 4 breakfast sausage links
- 2 medium tomatoes
- 1 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Cook the 4 sausage links in a skillet over medium heat, turning often, until browned and cooked through, about 8 minutes. Remove and set aside.
- 2
While sausages cook, slice the 2 tomatoes into thick rounds. Toast the 2 bread slices until golden.
- 3
In a bowl, beat the 4 eggs with a pinch of salt and pepper. Melt the 1 tbsp butter in a nonstick skillet over low heat, then pour in the eggs.
- 4
Stir the eggs gently with a spatula, scraping the bottom, until they form soft curds but still look moist, about 3-4 minutes. Remove from heat immediately.
- 5
Place the toast on plates, top with the scrambled eggs, and serve with the sausages and tomato slices on the side.
Tools you’ll need
- skillet
- nonstick skillet
- bowl
- spatula
- toaster
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