Herb and Egg Scramble with Garlic Toast and Sliced Tomato Recipe courtesy Rachael Ray 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. 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 Toast: 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.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 8 minutes Yield: 4 servings User Rating:

Episode#: TM1E18
Copyright © 2006 Television Food Network, G.P., All Rights Reserved