Name: Hearty Scrambled Eggs with Texas Toast
Total time: PLACEHOLDER
Ingredients: 8 large eggs; 1/4 cup half-and-half; Salt and pepper; 6 tablespoon unsalted butter; 4 slices Italian bread (1-inch thick); 1 onion, chopped fine; 1 red bell pepper, seeded and chopped fine; 1/2 pound ham, deli, thick-cut (cut into 1/2-inch cubes); 1 cup shredded cheddar cheese; 2 thinly sliced scallions

Why This Recipe Works

We wanted an easy to make—and easy to eat—hearty scrambled eggs recipe that we could prepare any morning we wanted something a bit more substantial than a piece of fruit eaten on the run. For light and creamy scrambled eggs, we folded the eggs instead of constantly stirring them, and mixed them with half-and-half. (Milk can also be used on those mornings you’ve used all of your half-and-half in your coffee; your eggs will just be slightly less creamy.)

Instructions

Whisk eggs, half-and-half, 3/4 teaspoon salt, and 1/4 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.

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.

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.