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Hearty Scrambled Eggs with Texas Toast

From

October/November 2006

Hearty Scrambled Eggs with Texas Toast

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.)

Serves 4

Ingredients

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