Scrambled Egg on Toast
If you can make a scrambled egg on toast, you can eat a balanced meal. Just add a green salad or a fruit salad, and you’re all set.
Small bowl or mug
Toaster (adult needed)
- 1 large egg
- 1 teaspoon unsalted butter, olive or vegetable oil
- 1 slice whole-wheat bread, toasted
- pinch kosher salt
To crack the egg: hit the midpoint between the more-rounded (wide) end and the pointier end of the egg against a clean counter.
Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the egg inside to slide into the bowl. Be sure to wash your hands with soap and water after handling raw eggs!
Beat the egg gently with the fork until the mixture is pale yellow.
Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add the butter or oil. Add the egg and sprinkle it with the salt.
The egg on the bottom, closest to the heat, will cook first; drag the spatula across the bottom of the skillet to move the cooked egg aside so that the uncooked egg can move closer to the heat. Keep pulling the cooked egg aside until the whole mixture is firm and cooked. Serve the egg right away, on top of or next to the toast.
Add grated cheese, chopped fresh herbs (basil, parsley, tarragon, chives, or cilantro), and/or a sprinkle of black pepper.