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Scrambled Eggs with Herbed Croutons
© Stephanie Foley

Scrambled Eggs with Herbed Croutons

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast.

  1. 4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
  2. 1/4 cup extra-virgin olive oil
  3. 2 garlic cloves, lightly smashed
  4. 2 thyme sprigs
  5. One 2-inch rosemary sprig
  6. Salt and freshly ground pepper
  7. 1 tablespoon unsalted butter
  8. 10 large eggs, beaten
  9. 2 tablespoons snipped chives
  1. In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs. Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes. Transfer the croutons to a plate and discard the garlic. Finely chop the herbs and add them to the croutons; season with salt and pepper.
  2. Wipe out the skillet and melt the butter in it. Season the eggs with salt and pepper and add them to the skillet. Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes. Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. Transfer the eggs to plates and serve right away.
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