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.Savory Bread Pudding Recipes

Grace Parisi
October 2008

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© Stephanie Foley

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.