Scrambled Eggs w/Herbed Croutons

By stancec44

Ingredients

• 4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, lightly smashed
• 2 thyme sprigs
• One 2-inch rosemary sprig
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 10 large eggs, beaten
• 2 tablespoons snipped chives

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Step 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.

Step 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.