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
Units
Scale
- For the vegetable sauté
- 1-2 tbsp (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 tbsp (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 tbsp (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