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Mascarpone Scrambled Eggs with Garlic Toasts

Recipe bygte615e
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8 1/2-inch-thick slices sourdough bread
1 Tbs. extra-virgin olive oil, for brushing
1 large clove garlic, peeled and halved
8 large eggs
1/4 cup thinly sliced chives
Kosher salt and freshly ground black pepper
1 Tbs. unsalted butter
1 cup mascarpone

Position a rack in the center of the oven and heat the oven to 425°F.

On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.

In a medium bowl, whisk the eggs, chives, 1/2 tsp. salt, and 1/4 tsp. pepper.

In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.

nutrition information (per serving):
Calories (kcal): 880; Fat (g): 70; Fat Calories (kcal): 630; Saturated Fat (g): 33; Protein (g): 27; Monounsaturated Fat (g): 22; Carbohydrates (g): 35; Polyunsaturated Fat (g): 4.5; Sodium (mg): 650; Cholesterol (mg): 525; Fiber (g): 4;

From Fine Cooking 117 , pp. 15



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