Scrambled Eggs with Everything Bagel Seasoning on Toast
Rate this recipe
~$1.90 CAD per serving (estimate)
Ingredients
- 4 largeeggs
- 30 mloat milk (or any milk you have on hand)
- 1 tspghee
- 2 slicesbread (sourdough or sandwich loaf, your call)
- 1.5 tspeverything bagel seasoning (store-bought blend of sesame, poppy, dried garlic, dried onion, and flaky salt)
- 1 pinchflaky salt (only if your bagel seasoning is lightly salted)
Nutrition / serving
- Calories310 kcal
- Protein18 g
- Carbs24 g
- Fat15 g
- Fiber1 g
Cost Estimate
~$1.90 CAD per serving (estimate)
Low heat and a patient hand are what separate creamy scrambled eggs from the rubbery kind. This version leans on ghee for richness, a splash of oat milk to keep the curds tender, and a heavy shake of everything bagel seasoning right at the end — salty, seedy, and just garlicky enough to make plain toast feel like a real breakfast. It comes together in under ten minutes and kids reliably eat it without negotiation.
Instructions
Toast the bread
Drop the bread in the toaster and set it to your preferred darkness. Having the toast ready before the eggs matters — scrambled eggs wait for no one.
Beat the eggs
Crack the eggs into a bowl, add the oat milk, and beat with a fork until the yolks and whites are fully combined with no streaks. Do not season yet; salt added too early draws out moisture and toughens the curds.
Warm the pan
Set a small non-stick or stainless skillet over low heat and add the ghee. Let it melt and coat the pan — about 30 seconds. The pan is ready when a drop of egg mixture sets slowly rather than instantly.
Cook low and slow
Pour in the egg mixture and stir continuously with a silicone spatula, pushing from the edges toward the centre. After 2–3 minutes the eggs will form soft, glossy folds. Pull the pan off the heat about 20 seconds before they look fully set — residual heat finishes the job.
Season and serve
Spoon the eggs onto the toast, then shake the everything bagel seasoning evenly over the top. Taste and add a pinch of flaky salt only if needed. Eat immediately.
Chef's Cool Facts
Why low heat makes creamier eggs
Egg proteins begin to set around 70 °C. High heat pushes them past 80 °C quickly, causing the proteins to contract tightly and squeeze out moisture — that is the rubbery texture. Staying near 70 °C keeps the protein network loose and the curds tender.
What's actually in everything bagel seasoning
The blend was popularized by a Long Island bagel shop in the 1980s. The standard mix is white and black sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt — essentially the toppings from every bagel style pressed into one.
Why oat milk works here
Oat milk has a mild flavour and enough starch to slightly thicken the egg mixture as it heats, which helps the curds hold together without the dairy fat of cream. A splash — about 15 ml per egg — is all you need.