Scrambled Eggs with Herbed Croutons
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 thyme sprigs
One 2-inch rosemary sprig
Salt and freshly ground pepper
1 tablespoon unsalted butter
10 large eggs, beaten
2 tablespoons snipped chives
Instructions
In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs. Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes. Transfer the croutons to a plate and discard the garlic. Finely chop the herbs and add them to the croutons; season with salt and pepper.
Wipe out the skillet and melt the butter in it. Season the eggs with salt and pepper and add them to the skillet. Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes. Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. Transfer the eggs to plates and serve right away.
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