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.
Ingredients
- 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
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.
Photo: Herb and Egg Scramble with Garlic Toast and Sliced Tomato Recipe

















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By millerman2008
albany, 49
on November 12, 2010
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Be sure to serve the bacon with these eggs...here's her recipe to cook bacon:
http://www.foodnetwork.com/recipes/rachael-ray/late-night-bacon-recipe/index.html
Some of those reviews are great!!
By Kimyogi
Grapevine, TX
on October 12, 2008
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This was a simple way to kick the eggs up a notch. Thanks for the great idea. I'm looking forward to making these again and again.
By gpdogma_1140877
Miami, FL
on May 29, 2008
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I made this recipe from her Cooking Round the Clock cookbook and it's portioned for 2 people. Either way this was a delicious way to enjoy scrambled eggs. I made her quick hash brown potatoes to go along and sliced tomatoes with dinner rolls. We will have "Breakfast" more often now!
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