Hearty Scrambled Eggs with Texas Toast
From Cook’s Country
Has Kim tried this? No 8 large eggs
1/4 c half-and-half
6 tbsp unsalted butter
4 (1-inch-thick) slices Italian bread
1 onion, chopped fine
1 red bell pepper, seeded and chopped fine
1/2 lb thick-cut deli ham, cut into 1/2-inch cubes
1 c shredded cheddar cheese
2 scallions, sliced thin
1. Whisk eggs, half-and-half, 3/4 tsp salt, and 1/4 tsp pepper in bowl.
2. Melt 4 tbsp 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.
3. Melt 1 tbsp 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.
4. Melt remaining tbsp 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.