Spicy Scrambled Egg Toast

Prep Time: 15 Min.
Total Time: 15 Min.
Servings: 2

What’s better than warm, crunchy toast with eggs on top? Warm crunchy toast with eggs on top drizzled with a creamy Asian-inspired sauce.


  • ¼ cup YQ by Yoplait™ Plain (from 5.3 oz container)
  • 1 teaspoon chili garlic sauce
  • ½ teaspoon soy sauce
  • 2 eggs
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon butter
  • 2 slices sourdough or whole wheat bread, toasted
  • 1 tablespoon thinly sliced green onion


1 Serving: Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 205mg; Sodium 740mg; Potassium 160mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 16g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 20%
Exchanges: 2 1/2 Starch, 1 Medium-Fat Meat, 1 1/2 Fat
Carbohydrate Choices: 2 1/2


  1. In small bowl, mix YQ, chili garlic sauce and soy sauce. Set aside.
  2. In medium bowl, beat eggs, salt and pepper with whisk or fork. In 8-inch skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until eggs are set.
  3. Divide egg mixture evenly between slices of toast. Top with sauce and green onions.

Recipe Tips

  • We did not use a nonstick skillet to cook the eggs. If you use a hot pan and coat the bottom with oil or fat, the eggs should not stick.
  • For a pretty presentation, slice green onions on the bias.
  • Also look for YQ by Yoplait™ Plain in the larger 26 oz container.