What’s better than perfectly scrambled eggs? Try perfectly scrambled eggs on homemade Texas toast.
Photo by Susan Barnson Hayward
SERVES 2
This should fill the hunger gap for the vegetarians in your group. Just add fruit. Texas toast can generally be found in supermarket chains, but you can easily make it at home, if you have access to whole artisan bread.
1 tablespoon unsalted butter
4 large eggs
2 tablespoons heavy cream or half-and-half
Kosher salt
1 scallion or green onion (white and light green parts), chopped
2 slices Texas toast (store-bought or homemade)
2–4 slices Swiss cheese (depending on size of bread)
1 avocado, halved and sliced (optional)
1 large beefsteak tomato, sliced
Fresh ground black pepper
In a medium skillet over medium heat, melt butter. In a small bowl, add eggs, cream and salt. Whisk vigorously until yolks and whites are thoroughly combined—eggs will be slightly lighter in color.
Add eggs to skillet and lower heat to medium low. Using a rubber spatula, gently push eggs from one side of skillet to the other, scooping and turning as you go. Continue until eggs get fluffy and form large curds. While eggs are still wet, fold in scallions and remove pan from heat. Note that eggs will continue to cook in pan from the residual heat.
To assemble, place pieces of toast on serving plates. Follow with cheese slices, avocado slices, tomato slices and top with eggs. Finish with fresh cracked pepper, and garnish with additional scallions, if desired.
Texas Toast
1 tablespoon garlic olive oil
1 tablespoon unsalted butter, melted
2 1-inch slices artisan bread
Preheat a cast-iron skillet on medium heat. Combine oil and butter; spread on both sides of bread slices. Fry bread until brown on both sides.
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