Creamy Scrambled Eggs Toast with Spicy Paprika Sauce

Ingredients (Serves 2)

Eggs:

• 4 large eggs
• 2 tbsp milk or cream
• 1 tbsp butter
• Salt & black pepper

Base:

• 2 slices sourdough bread
• 1/2 cup cottage cheese or ricotta

Spicy Paprika Sauce:

• 2 tbsp butter
• 1 tsp paprika
• 1/2 tsp chili flakes
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt

Garnish:

• Chopped chives
• Microgreens (optional)
• Small diced red peppers or chili

Instructions

1. Toast the bread

• Toast sourdough until golden and crisp
• Spread cottage cheese evenly on top

2. Make creamy scrambled eggs

• Whisk eggs with milk, salt, pepper
• Melt butter on low heat
• Add eggs and stir gently
• Cook slowly, folding continuously
  → Texture should be soft, creamy, slightly runny
• Remove from heat early (residual heat will finish it)

3. Prepare paprika sauce

• Melt butter + olive oil
• Add paprika + chili flakes
• Cook briefly (10–15 seconds, don’t burn)
• Add lemon juice + pinch of salt

4. Assemble

• Place scrambled eggs over cottage cheese toast
• Spoon paprika sauce on top
• Sprinkle chives + diced peppers
• Add microgreens for finish

Pro Tips

• Low heat = game changer (high heat = dry eggs, big L)
• Slightly undercook eggs for that silky texture
• Paprika sauce should be warm, not boiling

Flavor Profile

• Ultra creamy, buttery eggs
• Slight tang from cheese
• Smoky + spicy sauce kick
• Crunchy toast underneath