Savory Egg and Bread Delight

1In a mixing bowl, crack the eggs (4 large) and add the milk (¼ cup), garlic powder (¼ teaspoon), onion powder (¼ teaspoon), paprika (¼ teaspoon), salt, and pepper. Whisk until well combined and frothy.

2Heat a non-stick skillet over medium heat and add the butter (1 tablespoon), allowing it to melt and coat the pan.

3Pour the egg mixture into the skillet and let it cook undisturbed for about 2 minutes until the edges start to set.

4Using a spatula, gently stir the eggs (4 large), allowing the uncooked liquid to flow to the edges. Continue cooking until the eggs (4 large) are softly scrambled and slightly runny, about 2-3 more minutes.

5Remove the skillet from heat and sprinkle the shredded cheese (½ cup) over the eggs (4 large), allowing it to melt from the residual heat.

6While the eggs (4 large) are cooking, toast the slices of bread (4) in a toaster or on a separate skillet until golden brown and crispy.

7To serve, place a slice of toasted bread on a plate, top it generously with the cheesy scrambled eggs (4 large), and garnish with fresh herbs if desired.