Fluffy Scrambled Eggs on Texas Toast with Swiss Cheese

Author: Chef Belinda

This should fill the hunger gap for the vegetarians in your group. Just add fruit. Texas toast can generally be found in supermarkets, but you can easily make it at home if you have access to whole artisan bread loaves.

Ingredients

• 1 tablespoon unsalted butter

• 4 large eggs

• 2 tablespoons heavy cream or half-and-half

• Kosher salt, to taste

• 1 scallion or green onion (white and light green parts), chopped

• 2 slices Texas toast

• 2 to 4 slices Swiss cheese (depending on size of bread)

• 1 avocado, halved and sliced (optional)

• 1 large beefsteak tomato, sliced

• Freshly ground black pepper

Instructions

1. In a medium skillet over medium heat, melt butter. In a small bowl, add eggs, cream, and salt. Whisk vigorously until yolks and whites are thoroughly combined—eggs will be slightly lighter in color.

2. Add eggs to skillet and lower heat to medium low. Using a rubber spatula, gently push eggs from one side of skillet to the other, scooping and turning as you go. Continue until eggs get fluffy and form large curds. While eggs are still wet, fold in scallions and remove pan from heat. Note that eggs will continue to cook in pan from the residual heat.

3. To assemble, place a piece of toast on each serving plate. Follow with cheese slices, avocado slices, and tomato slices then top with eggs. Finish with freshly cracked pepper and garnish with additional scallions, if desired.

Texas Toast

1. 1 tablespoon Garlic-Infused Olive Oil

2. 1 tablespoon unsalted butter, melted

3. 2 (1-inch) slices whole-loaf artisan bread

Preheat a cast iron skillet on medium heat. Combine oil and butter and spread on both sides of bread slices. Fry bread until brown on both sides.