I’m not sure why I haven’t ever added mascarpone (or cream cheese for that matter) to scrambled eggs before. It’s creaminess squared and adds a bit of sweetness that was balanced well by the garlic on the toast. In other words, I loved this.
In fact, I would have devoured the whole thing if not for the fact that I had to battle Dudette for every bite of my serving. She thought it was awesome as well.
This does provide a great base for experimenting with other herbs, but as a general recipe, I wouldn’t mess with it at all. The recipe can be halved and works perfectly. The toast can also be done in the toaster (just brush on the oil after it pops up) if only making a few slices.
- 8.5-inch-thick slices sourdough bread
- 1 tbsp extra virgin olive oil, for brushing
- 1 large clove garlic, peeled and halved
- 8 large eggs
- 1/4 cup thinly sliced chive
- kosher salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 1 cup mascarpone cheese
Position a rack in the center of the oven and heat the oven to 425°F.
On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil. Bake until lightly browned, 7 to 8 minutes. While the toasts are still warm, rub the top of each slice lightly with a cut side of the garlic.
In a medium bowl, whisk the eggs, chives, ½ teaspoon salt, and ¼ teaspoon pepper.
In a 12-inch nonstick skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, 1 minute. Continue to cook, pushing the cooked portion of the eggs into the center of the skillet with a silicone spatula while tilting the skillet to let the uncooked egg run underneath, until no longer runny, about 1 minute more. Add the mascarpone and cook, stirring gently to incorporate, until the eggs are just set and very creamy, about 2 minutes; remove from the heat. Serve with the toast.