Herb and Garlic Infused Olive Oil Scrambled Eggs with Toasted Baguette

Ingredients

• 2 tbsp Bertolli Olive Oil
• 1 Baguette, sliced and toasted (substitute any bread) Country Harvest Bread
• 1 tbsp (optional, for serving) Western Family Margarine
• 3 Large Eggs
• 1 tbsp, finely chopped Fresh Herbs (parsley, chives, tarragon)
• 1 clove, minced (essential for flavor profile) Garlic
• To taste (cannot be replaced with table salt) Sea Salt
• To taste (cannot be replaced with pre-ground) Freshly Ground Black Pepper
• 1 tbsp (optional, for extra richness) Heavy Cream or Crème Fraîche

Instructions

1. In a small bowl, whisk eggs with salt, pepper, and herbs. Add cream (if using) for extra richness. (Improvement: Whisking well incorporates air, creating a lighter texture.)
2. Heat olive oil in a non-stick pan over low heat. Add minced garlic and cook gently until fragrant, about 1 minute, being careful not to burn. (Improvement: Infusing the oil with garlic creates a deeper flavor.)
3. Pour the egg mixture into the pan. Cook over low heat, gently pushing the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue until the eggs are mostly set but still slightly moist. (Improvement: Patience is key; low and slow cooking ensures creamy eggs.)
4. Remove from heat and stir in a small knob of margarine (optional). Serve immediately on toasted baguette slices. (Improvement: Serving immediately prevents overcooking and maintains creaminess.)

Cuisine: French-inspired

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: Breakfast/Brunch