Perfect Scrambled Eggs on Toast For a quick and easy breakfast, brunch, lunch or snack, you can’t beat scrambled eggs on toast. Not only is this egg recipe super simple and quick to make, it also tastes great and perfect for a post-exercise workout or walk.My scrambled eggs recipe also includes a few additions – spinach, sliced meat (ham, chicken or anything you like from the meat deli) as well as Smoked Paprika and Sriracha sauce for extra spice and heat. Of course, you can simply make your scrambled eggs plain – it’s entirely up to you.Top tips for perfect scrambled eggsTo create perfect scrambled eggs that are light, fluffy and creamy, there are a few top tips to remember.Cook your eggs in a non-stick frying pan with butter.Let the egg mixture set slightly, and then pull the mixture from one end of the pan to the other. Continue doing this to create a curd like mixture until all the liquid has evaporated.Once cooked, immediately remove the frying pan from the heat and serve.Ready to start cooking? Cook and enjoy your scrambled eggs in less than 10 minutes with my easy recipe below.Perfect Scrambled Eggs on Toast Recipe | Serves 1 | Easy | 10 minutesIngredients2 Large eggs2 tbsp butter¼ Cup Milk1 tsp Smoked paprikaPinch of saltPinch of pepper2 Slices of breadExtra butter for the toastSpinach (approx. 10 leaves)Sliced meat from the deli (2 slices -optional)Sriricha sauce (optional)MethodCrack eggs into a bowl and beat. Add the milk, Smoked Paprika, salt and pepper and beat together.Place your two slices of bread into a toaster and toast.Heat butter into a large non-stick frying pan over medium heat until hot. Pour in the beaten egg mixture and lower the temperature. Once eggs start to set, carefully pull the egg mixture across the pan with a flat spatula.Continue cooking and pulling the mixture across the pan in different directions until it looks scrambled and all liquid has evaporated. Remove from the heat.Butter the toast, place the spinach leaves on top and add the sliced meat. Finally, add the scrambled eggs on top. Sprinkle with any extra Smoked paprika and season with salt and pepper. Serve immediately.Note: if you like chilli, I like to add a drizzle of Sriracha sauce on top for an extra kick of eat..