Recipe submitted by: Colton Dils
Recipe courtesy of: Food and Wine.com
What's in it
4 slices of multigrain bread (about 5 ounces), crusts removed and bread cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil 2 garlic cloves, lightly smashed 2 thyme sprigs
One 2-inch rosemary sprig Salt and freshly ground pepper
1 tablespoon unsalted butter 10 large eggs, beaten
2 tablespoons snipped chives
How to cook it
- In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs. Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes. Transfer the croutons to a plate and discard the garlic. Finely chop the herbs and add them to the croutons; season with salt and pepper.
- Wipe out the skillet and melt the butter in it. Season the eggs with salt and pepper and add them to the skillet. Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes. Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer. Transfer the eggs to plates and serve right away.