Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Rachael Ray

Herb and Egg Scramble with Garlic Toast and Sliced Tomato

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: After Hours

  • Cook Time

    8 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
8 min
Total:
18 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement