Scrambled Eggs on Toast with Bell Pepper and Chives

Step 1

Slice the 1 bell pepper into thin strips. In a skillet over medium heat, melt 1 tbsp butter and sauté the pepper until soft and lightly charred, about 5 minutes. Remove and set aside.

Step 2

In a bowl, whisk the 4 eggs with 2 tbsp milk, 0.5 tsp salt, and 0.25 tsp black pepper until the yolks are broken and the mixture is uniform.

Step 3

Toast the 2 bread slices until golden and crisp, about 2-3 minutes. Keep warm.

Step 4

In the same skillet over low heat, melt the remaining 1 tbsp butter. Pour in the egg mixture and let it sit for 30 seconds without stirring.

Step 5

Using a spatula, gently push the eggs from the edges toward the center, folding occasionally, until they form soft, creamy curds, about 3-4 minutes. Remove from heat while still slightly underdone.

Step 6

Place the toast on plates and divide the sautéed bell pepper between them. Spoon the scrambled eggs over the top.

Step 7

Garnish with the 2 tbsp chopped chives and serve immediately.