Instructions
Prepare the Bread: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Select thick slices of bread, about one inch thick if possible. Thinner bread won’t support the toppings as well and can become soggy. Spread softened butter on one side of each bread slice, covering it edge to edge. Place the bread slices butter-side up on the prepared baking sheet. Toast them in the oven for five to seven minutes until they’re lightly golden and slightly crispy. This pre-toasting creates a barrier that prevents the bread from getting soggy when you add the eggs and toppings. Remove from the oven and set aside, leaving the oven on.
Make Scrambled Eggs: While the bread toasts, prepare softly scrambled eggs. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. The milk creates creamier eggs. Heat a large skillet over medium-low heat and add one tablespoon of butter. Once melted and foamy, pour in the egg mixture. Let it sit undisturbed for about thirty seconds until the edges begin to set, then use a spatula to gently push the eggs from the edges toward the center, creating soft curds. Continue this gentle stirring motion, allowing uncooked egg to flow to the edges. Cook until the eggs are just set but still very soft and creamy, about three to four minutes total. They should be slightly undercooked because they’ll continue cooking in the oven. Remove from heat immediately.
Prepare the Vegetables: While the eggs cook, prepare your vegetables. Halve the cherry tomatoes and set them aside. Finely dice the bell peppers and red onion into very small pieces, about one-quarter inch or smaller. The small dice ensures even distribution and prevents large chunks that might slide off. Chop the fresh herbs. Having everything prepped and ready makes assembly quick and easy.
Assemble the Toasts: Place the toasted bread slices on your baking sheet. Divide the soft scrambled eggs evenly among the four slices, spreading them gently to cover the surface while leaving a small border around the edges. The eggs should form a thick, even layer. Sprinkle half of the shredded cheese over the eggs on each slice. The cheese acts as a glue that holds everything together.
Now distribute the vegetables: arrange the halved cherry tomatoes on top, pressing them gently into the eggs. Sprinkle the diced bell peppers, red onion, and some of the fresh herbs evenly over each toast. The colorful vegetables create that beautiful, appetizing appearance. Top everything with the remaining shredded cheese, making sure to cover the vegetables. This top layer of cheese will melt and create a gorgeous golden crust that holds everything in place.
Bake: Place the baking sheet in the preheated oven and bake for twelve to fifteen minutes, or until the cheese is completely melted, bubbly, and golden brown on top. The edges of the bread should be deep golden and slightly crispy. If you want extra browning on the cheese, turn on the broiler for the last one to two minutes, watching carefully to prevent burning. The cheese should be melted throughout with some beautifully browned spots.
Finish and Serve: Remove from the oven and let the toasts cool for two to three minutes. This brief resting time allows the cheese to set slightly, making them easier to handle and preventing burns. Garnish with the remaining fresh chopped parsley or cilantro and green onions for a burst of color and fresh flavor. The herbs add brightness that cuts through the richness of the eggs and cheese.
Transfer the toasts to plates using a spatula. They should be substantial and hold together well, but are best eaten with a knife and fork. The contrast of the crispy toast, creamy eggs, melted cheese, and fresh vegetables creates an incredible combination of textures and flavors in every bite.
Serving Suggestions: Serve immediately while hot with a side of fresh arugula or mixed greens, fresh fruit, or crispy hash browns. These toasts are filling enough to be a complete meal on their own. They’re perfect for weekend brunch, special breakfasts, or even a quick dinner.
Tips for Success
Use thick bread to support the toppings without becoming soggy. Don’t overcook the scrambled eggs, as they’ll continue cooking in the oven. Pre-toast the bread to create a moisture barrier.
Variations
Make them spicy by adding jalapeños or hot sauce to the eggs. Use different cheese combinations like pepper jack, Swiss, or feta. Add cooked breakfast meats for extra protein.
Storage
These are best enjoyed fresh, but leftovers can be refrigerated for up to two days. Reheat in a 350°F oven for eight to ten minutes until warmed through.
