Saturday, September 6, 2008

Herb and Egg Scramble with Garlic Toast and Sliced Tomato

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 4 servings

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

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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