Eggs - Hearty Scrambled Eggs with Texas Toast

By mshettel

Folding the eggs, instead of constantly stirring them, will result in very fluffy scrambled eggs.

Ingredients

• 8 large eggs
• 1/4 cup half-and-half
• Salt and pepper
• 6 T unsalted butter
• 4 (1-inch) slices Italian bread
• 1 onion, chopped fine
• 1 red bell pepper, seeded and chopped fine
• 1/2 # thick-cut deli ham, cut into 1/2-inch cubes
• 1 cup shredded cheddar cheese
• 2 scallions, sliced thin

Details

Servings 4

Preparation

Step 1

Whisk eggs, half-and-half, 3/4 t salt, and 1/4 t pepper in bowl.

Melt 4 T butter in large nonstick skillet over medium heat. Add bread and cook until golden on both sides, 2 to 3 minutes per side. Transfer to plate and tent with foil.

Melt 1 T butter in empty skillet over medium heat. Add onion, bell pepper, and ham and cook until lightly browned, 5 to 7 minutes. Transfer mixture to bowl.

Melt remaining tablespoon butter in empty skillet over medium heat. Add egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet occasionally, until large curds begin to form, 3 to 5 minutes. Off heat, gently fold in onion mixture, cheddar, and scallions. Spoon eggs over toast.