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