This witty take on a breakfast staple stirs delicious
herbed croutons right into soft, creamy scrambled
eggs—eliminating the need for a side of toast.
© Stephanie Foley
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
I managed to squeak in a 12-mile run this morning before work (yeah, I’m just about an hour late…oops!). I’m a few weeks away from a big race and I thought it would be fun to kill myself before I have to stand on my feet all day and cook. A consolation is that I have a gigantic pantry at work, which means there’s always something to make for breakfast (my favorite meal of the day!).
Nothing beats eggs and toast for an immediate dose of savory protein and carbs. This one is a particular favorite of mine, in that it’s all combined in one dish. I fried bread cubes with herbs and a garlic clove (the garlic gets discarded), then added them to very soft scrambled eggs and cooked everything together for about a minute. All of which I devoured while sitting down, thankfully. Divine! SEE RECIPE »