Scrambled Eggs on Texas Toast

Scrambled egg sandwich served on Texas Toast.

If you're looking for breakfast ideas with eggs and toast, this open-faced scrambled eggs sandwich features Texas Toast topped with scrambled eggs, guacamole and plenty of melted cheddar cheese. Garnished with pico-de-gallo and a sprinkle of chopped cilantro and you've got a sandwich both irresistible with flavor and texture.

Course Breakfast Recipes

Cuisine Mexican, Mexican Fusion

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 469kcal

Author Lea Ann Brown

Equipment

Non-Stick Skillet
Toaster

Ingredients

4 slices Texas Toast or rustic bread
5 eggs
2 teaspoon Mexican Crema or Sour Cream or milk
1 Tablespoon Butter
¼ teaspoon garlic powder
¼ teaspoon Kosher salt
1 cup Cheddar cheese shredded
1 Cup Guacamole or smashed avocado
¼ cup cilantro chopped, for garnish
4 Tablespoons Pico de Gallo or chopped tomatoes
Sour Cream for topping

Instructions

Preheat oven to broil. Place the top rack on the 2nd notch below the broiler.
in a bowl, whisk the eggs, the sour cream, garlic powder and salt until blended. Heat a medium non-skillet until hot, add butter and once it's melted, add the egg mixture. Turn down heat to low and cook eggs, moving them often, until just ready to set.
In the meantime, lightly toast the bread in a toaster.
Spread each slice of bread with a healthy layer of guacamole (or smashed avocado). Divide the eggs to place over each sandwich. Top each with a heathy grating of cheddar cheese.
Place under broiler and heat until cheese is melted.
To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.

Notes

Tips for Success:

Don't try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of toast. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
Cook eggs low and slow. Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 - 3 minutes, you'll have beautifully cooked eggs.
Don't over cook the eggs, keep in mind they'll continue to set up during the short time in the oven.

Nutrition