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Buttery Scrambled Eggs on a Toasted Bagel
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Built by the community using eggs bagel 40g of butter
Soft, creamy scrambled eggs piled generously onto a toasted bagel with plenty of butter. Simple, satisfying, and ready in minutes — the kind of breakfast or brunch that feels a little bit luxurious for very little effort.
Cooking Ability Level
Prep
5 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
420
Ingredients
- 4 large eggs
- 1 bagel, halved
- 40g butter, divided
- Salt and black pepper to taste
1. Crack the eggs into a bowl, season with salt and pepper, and beat well until the yolks and whites are fully combined.
2. Toast the bagel halves until golden. While still hot, spread with about half the butter and set aside on your plates.
3. Melt the remaining butter in a small non-stick pan over low heat. Do not let it brown — you want a gentle, foamy melt.
4. Pour in the beaten eggs. Using a spatula, stir slowly and continuously, pushing the eggs around the pan in long, lazy strokes. Keep the heat low and patient — this is where the creaminess comes from.
5. When the eggs are just barely set and still look slightly underdone, take the pan off the heat. Residual heat will finish them perfectly. They should be soft, glossy, and just holding together.
6. Spoon the scrambled eggs generously over the buttered bagel halves. Add a final crack of black pepper and serve immediately.
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Nutrition per Serving
420
Calories
18g
Protein
32g
Carbs
26g
Fat