Quick Scrambled Eggs and Whole Wheat Toast

Crack 10 large eggs into a medium bowl, then add 1/4 tsp salt and 1/8 tsp black pepper.

Whisk the eggs vigorously with a fork or whisk for 1 full minute until the whites and yolks are completely cohesive and slightly frothy.

Let the whisked eggs sit at room temperature for 10 minutes to allow the salt to dissolve and pre-soften the egg proteins.

While the eggs rest, toast 10 slices of whole wheat bread in a toaster or under a broiler until golden brown.

Spread 2 TBSP of the unsalted butter evenly across the warm slices of toasted whole wheat bread, then cut them diagonally into easy-to-hold triangles.

Heat a large non-stick skillet over medium-low heat. Add the remaining 1 TBSP of unsalted butter and let it melt until foaming, swirling to coat the entire pan.

Pour the whisked eggs into the warm skillet and let them sit undisturbed for 15 seconds until a thin layer begins to set at the bottom.

Using a heatproof silicone spatula, gently push the eggs from the outer edges toward the center to form large, soft curds.

Continue folding the eggs gently for 2 to 3 minutes until they are mostly set but still look slightly wet and glossy.

Remove the skillet from the heat immediately to prevent overcooking. Divide the soft scrambled eggs and buttered toast among 5 plates and serve warm.