Breakfast is the name of the game today... and the star player is the wondrous egg. This is a great dish for any weekend morning and particularly if you have leftover french bread from the night before. Please to enjoy:
Scrambled Eggs with Herbed Croutons1/2 loaf or more of day-old French or sourdough bread, cut into 1-inch cubes
1 small sprig of fresh rosemary, leaves removed and finely chopped
2 sprigs of fresh thyme, leaves removed and finely chopped
olive oil
salt and pepper
6 large eggs
half-and-half
1 tbsp butter
Preheat oven to 400 degrees. In a medium bowl, toss the bread cubes with 2-3 tbsp of olive oil and the fresh herbs. Spread out the herbed bread cubes in a single layer on a baking sheet. Season liberally with salt and pepper. Bake in the oven for approximately 10 minutes. Remove them from the oven when the croutons are golden brown and crunchy.
Next, heat a nonstick skillet on medium. Whisk the eggs and a splash of half-and-half with salt and pepper in a small bowl. Melt the butter in the skillet. Then pour the eggs in the skillet. Slowly scramble the eggs (careful not to cook them too fast or they'll end up tough). When the eggs are still just slightly runny, toss the croutons in the skillet and continue cooking for another minute or so, or until the eggs are no longer runny.
You can eat this dish alone with your favorite breakfast drink or serve it up with bacon. I recently had mine with Trader Joe's Tangerine Juice and coffee. De-lish!
Bon appetit!
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