I’m always looking for fun ways to jazz up my brunch menus. You can make scrambled eggs so many ways, but I like to keep them relatively simple by adding a splash of cream (this makes all the difference) and fresh herbs. The olive oil toast in this recipe adds the perfect crisp bite to go along with the creamy eggs and cheese. If you can’t find burrata (which will be by the fresh mozzarella), then you could also use cottage cheese.
1. Beat eggs, cream, salt and pepper together in a mixing bowl. Melt butter over medium heat in a large nonstick skillet. Add eggs and cook, stirring often, until scrambled. Finish with chives and parsley.
2. Heat olive oil over medium-high heat in a cast iron skillet (or stainless steel). Once hot, add the bread slices and cook until golden brown on both sides. Drain the bread slices on paper towels and sprinkle lightly with salt.
3. Place the bread slices on serving plates and top with scrambled eggs and burrata. Garnish with freshly cracked black pepper.
Olive Oil Toast with Herbed Scrambled Eggs and Burrata
Serves 4
All you need:
8 eggs
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper (plus more for garnish)
2 tablespoons unsalted butter
1 tablespoon chopped chives
1 tablespoon chopped flat-leaf parsley
1/2 cup olive oil, for frying
4 thick slices sourdough bread
4 oz. burrata cheese
All you do:
1. Beat eggs, cream, salt and pepper together in a mixing bowl. Melt butter over medium heat in a large nonstick skillet. Add eggs and cook, stirring often, until scrambled. Finish with chives and parsley.
2. Heat olive oil over medium-high heat in a cast iron skillet (or stainless steel). Once hot, add the bread slices and cook until golden brown on both sides. Drain the bread slices on paper towels and sprinkle lightly with salt.
3. Place the bread slices on serving plates and top with scrambled eggs and burrata. Garnish with freshly cracked black pepper.