Introduction

It was barely sunrise when the scratching started. Not a polite tap. Not a gentle whine. Full-on, determined claws against the door — my dog’s way of announcing that sleep was officially canceled. As I stumbled into the kitchen, coffee still brewing and eyes half-closed, I realized mornings like this called for something comforting, quick, and satisfying.

That chaotic moment inspired this warm, nourishing breakfast recipe — simple enough for rushed mornings, yet hearty enough to feel like a small victory before the day truly begins.

Ingredients

2 large eggs

1 slice whole-grain bread (or bread of choice)

1 tablespoon butter or olive oil

¼ cup shredded cheese (cheddar, mozzarella, or your favorite)

2 tablespoons milk or cream

Salt and black pepper, to taste

Optional: chopped herbs (parsley or chives)

Instructions

Prepare the eggs:
Crack the eggs into a bowl, add milk, salt, and pepper, and whisk until fully combined.

Toast the bread:
Lightly toast the bread until golden. Set aside.

Cook the eggs:
Heat butter or oil in a non-stick pan over medium heat. Pour in the eggs and stir gently, allowing soft curds to form.

Add cheese:
When eggs are nearly set, sprinkle in the shredded cheese and fold gently until melted.

Assemble:
Spoon the creamy eggs over the toasted bread. Finish with herbs if using.

Serve immediately:
Best enjoyed hot — preferably after letting the dog outside.

Serving and Storage Tips

Serve fresh for the best texture and flavor.

If needed, scrambled eggs can be stored in an airtight container in the refrigerator for up to 24 hours.

Reheat gently on low heat or in the microwave to avoid drying out.

Variations