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.
Recipe courtesy of Rachael Ray
Episode: After Hours
Herb and Egg Scramble with Garlic Toast and Sliced Tomato
Total:
18 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
18 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Toast:

Directions

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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