Several months ago, my husband and I visited his brother in Bellevue, WA
and we had a yummy brunch. I have been dreaming of the scramble I
ordered ever since our visit and I decided I'd try to recreate it. My
version was just as good as I remembered--Bonus!!!
This is a great way to use up the remains of a bread loaf.
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| 1/3 of a left-over french loaf cut into cubes |
 | |
| 4 whole eggs and 4 egg whites |
The only reason I used egg whites is because I had them left over in my fridge. Use all whole eggs or all whites. The amount of egg really depends on how much bread you are using and how many people you are feeding. My combination works well for 4 people.
Whip the eggs with some milk, like you're making scrambled eggs.
(Or use cream if you're being indulgent--remember, everything tastes better with extra fat, and I will always have 10 extra pounds to keep me soft! Ha!)
You will need 1/2 cup diced mozzarella cheese and 4 diced scallions.
Toast bread cubes in skillet over medium-high heat with some butter and olive oil.
Trivia:
Did you know combining butter with oil helps to keep the butter from browning/burning?
Pour eggs over bread and turn continuously with spatula.
When eggs are half-way cooked, stir in mozzarella cubes.
Finish cooking by popping frying pan into a 350-degree oven for 10-15 minutes.
Top with scallions, season with salt & pepper to taste, and serve!
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