Description
These scrambled eggs combine the fluffiness of American style with the creamy texture of French style, topped with a savory vegetable sauté, avocado, feta, and fresh herbs.
Ingredients
Scale
- For the vegetable sauté
- 1-2 Tbs (15-30ml) avocado oil (or other oil)
- 4 cloves garlic, minced
- 1 medium shallot, shopped
- 4 oz (113.5g) crimini mushrooms, sliced (then halved)
- 1 large sweet bell pepper, chopped
- 2 endive, chopped and core removed
- 1 Tbs (15ml) raw sugar, ground
- 1/4 C (59.5ml) white wine or vegetable broth
- 2 sprigs thyme leaves
- 1-2 sprigs savory leaves, chopped
- 3-4 large sage leaves, chopped
- For the scrambled eggs
- 2-3 Tbs (30-45ml) cold butter, halved
- 8 extra-large eggs, room temperature
- 1/4 tsp (1ml) pepper, ground
- 1/4 tsp (1ml) salt, ground
- 1/4 C (59.5ml) cold half and half or heavy cream
- In addition
- Feta cheese, crumbled
- 1 ripe avocado, sliced
- 4 small vine ripened tomatoes, sliced
- 8 slices crusty bread
Instructions
- For the vegetable sauté
- Start by heating the oil in your sauté pan on a medium/high heat, until hot.
- Add shallots and garlic, until shallots are just translucent and garlic is slightly crisped.
- Add mushrooms and peppers, until mushrooms have sweated a bit and peppers are slightly tender, about 5 to 8 minutes.
- Now add sugar and continue to cook while stirring for just a few moments, or until you see the edges of your vegetable to be just a bit caramelized.
- Add wine and herbs then reduce heat to medium, continue to simmer until liquid had evaporated, about 5 minutes or so. Set aside.
- For the scrambled eggs
- Add eggs, salt and pepper to a large mixing bowl and whisk very briskly for several minutes until you begin to see foam on the top of your eggs.
- In your cleaned sauté pan, add 1/2 of the butter over a low heat, until butter has melted.
- Add eggs maintaining the love heat, while constantly scrapping the bottom and sides of the pan. Do not leave them on the flame without keeping them in continuous motion.
- If the eggs are starting to congeal too quickly, remove from heat for a moment or two, then return to heat.
- Do this as often as needed to maintain a slow cooking process. Depending on the size of your pan, this should take 10 minutes or more.
- Once the eggs are congealed but still a bit wet, add remaining butter
- while maintaining your low heat.
- Fold the butter gently into the eggs until melted.
- Now add your cream and fold into the eggs, remove from heat and fold in your vegetables.
- Divide into 8 portions and scoop onto prepared toast, layer on top with feta, avocado and sliced tomatoes.
- Serve with your favorite salsa.
Notes
Use fresh, organic ingredients for the best flavor. A crusty grain bread pairs beautifully with the creamy texture of the eggs. You can substitute the vegetables with any seasonal produce you have on hand. Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the texture of the eggs may change upon reheating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 28
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
- Cholesterol: 375