Herb and Egg Scramble with Garlic Toast and Sliced Tomato (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time[. The eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed 1 or more. Enjoy.] Ingredients:
12 eggs, beaten |
4 ounces garlic and herb cheese (such as boursin or alouette) or, cream cheese, cut or crumbled into small pieces |
3 tablespoons chives, chopped -- about 12 blades |
salt and black pepper |
a few drops hot sauce |
2 tablespoons butter or extra-virgin olive oil |
4 plum or roma tomatoes, sliced lengthwise |
smoked salmon, sliced ham or salami, chopped -- optional additions for the eggs |
8 slices white, wheat, soft sliced italian or whole grain bread |
2 large cloves garlic, cracked away from skin |
4 tablespoons softened salted butter |
Directions:
1. Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.
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