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Hearty Scrambled Eggs with Texas Toast

Source of Recipe


America's Test Kitchen: Fast and Fresh



List of Ingredients



• 8 large eggs
  
• ¼ cup half-and-half
  
• Salt and pepper
  
• 4 (1-inch-thick) slices Italian bread
  
• 1 onion, chopped fine
  
• 1 red bell pepper, seeded and chopped fine
  
• ½ pound thick-cut deli ham, cut into ½-inch cubes
  
• 1 cup shredded Cheddar cheese
  
• 2 scallions, sliced thin
  






Instructions



1. Whisk eggs, half-and-half, ¾ teaspoon salt, ¼ teaspoon pepper in bowl.
   Melt 4 tablespoons butter in large nonstick skillet over medium heat. Add bread and cook until golden, on both sides, 2 to 3 minutes per side. Transfer to plate and tent with foil.
   
   
2. Melt 1 tablespoon butter in empty skillet over medium heat. Add onion, bell pepper and ham, and cook until lightly browned, 5 to 7 minutes. Transfer mixture to bowl.
   
   
3. Melt remaining tablespoon butter in empty skillet over medium heat. Add egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet occasionally, until large curds begin to form, 3 to 5 minutes. Off heat, gently fold in onion mixture, Cheddar and scallions. Spoon eggs over toast. Serve.
   
   Serves 4
   
   






Final Comments


Folding the eggs, instead of constantly stirring them, will result in very fluffy scrambled eggs.