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A plate the scrambled eggs on toast with Parmesan cheese on it, with a sprig of parsley and a block of Parmesan cheese beside it.

Perfect Scrambled Eggs for Mother's Day

Give mum a great start to her day with these fluffy, creamy, cheesy scrambled eggs.

Course Breakfast
Cuisine non specific
Keyword best scrambled eggs, easy scrambled eggs, scrambled eggs recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person
Calories 296 kcal
Author Nicolas


  • 1 slice of bread (of your choosing)
  • 2 eggs
  • ½ tablespoon of butter
  • 2 tablespoons of thickened cream
  • Salt and pepper
  • 1 tablespoon of parmesan cheese grated


  1. Toast your bread either in a toaster or on a dry pan over medium heat until golden brown. 

  2. Meanwhile, crack your eggs in a bowl and whisk until well combined.
  3. Start heating a small pot or frying pan over low heat, then add your butter and your beaten eggs.

  4. Use a wooden spoon or preferably a spatula to slowly stir the eggs around. Eventually, you should start to see and feel the egg form cooked curds in the pan.

  5. Once you see that the eggs are cooking and heating up a fair bit. That would be a good time to take the pan off the heat, then add your cream and stir it through. 

  6. From there get the pan back on the heat and keep stirring.
  7. When the eggs are just about done (meaning they are soft and fluffy, not runny but not little pieces of omelette either), season them to taste with salt and pepper. 

  8. Use a spoon to carefully place your scrambled eggs on your toasted bread. Then sprinkle your parmesan cheese over the top to finish off the dish. 

Recipe Video

Recipe Notes

  • Cook the scrambled eggs over low heat. Don't rush the cooking process.

  • You can take the pan off of the heat once or twice to make sure the eggs don't cook too rapidly.

  • The more constantly and rapidly you stir the eggs, the smaller the egg curds will be.

  • If you choose to whisk your eggs in the pan to make smaller curds, don't do it in something like a Teflon pot or pan where you can scratch the surface off. Do it in a stainless steel pot/pan.

  • Scrambled eggs should be light and fluffy, not liquidy nor little bits of a rubbery omelette.

  • I like to use a spatula when making scrambled eggs. Wooden spoons won't catch all the little bits stuck to the side of the pot/pan.

Nutrition Facts
Perfect Scrambled Eggs for Mother's Day
Amount Per Serving
Calories 296 Calories from Fat 289
% Daily Value*
Fat 32.1g49%
Saturated Fat 11.9g74%
Cholesterol 353mg118%
Sodium 362mg16%
Potassium 129mg4%
Carbohydrates 6.2g2%
Fiber 0.2g1%
Sugar 1.6g2%
Protein 16.7g33%
Calcium 140mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.