scrambled eggs with croutons recipe
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Recipe type: Breakfast
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Cook time: 
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I wrote this recipe as a one-plate meal. You can easily scale up for a crowd.
Ingredients
  • Day-old bread, cut into a handful of cubes*
  • Olive oil
  • 4 eggs
  • 4 tablespoon heavy cream
  • ½ teaspoon salt for eggs, plus a few sprinkles for toasting the croutons
  • Scratch or two of pepper
  • 1 tablespoon fresh parsley or whatever herbs you prefer, chopped
  • A large dollop of butter, for pan
Instructions
  1. Preheat your oven to 400 degrees F. Drizzle bread cubes with olive oil, mix to coat, and sprinkle with salt and pepper. Toast bread in oven until golden brown, checking every 2-3 minutes. Set aside.
  2. Crack eggs into a medium-sized bowl, pour in the cream, and add ½ teaspoon salt and scratch of pepper. Whisk well.
  3. In a good skillet, melt the butter on high heat. Add egg-cream mixture and immediately turn the heat to medium-high to medium and continuous stir the eggs with a wooden spoon until soft curds form. Off the heat and put cooked eggs into serving dish. Add the croutons and chopped herbs. Enjoy immediately.
  4. This is an easy recipe to scale up from a one-person meal to 10. Also, I tend to make extra croutons: everyone likes extra to crunch on while waiting for the eggs to cook.
Notes
* Make as many of the croutons as you want. It's nice to have extra.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/scrambled-eggs-with-croutons-recipe/