Scrambled Eggs with Herbed Croutons

1. 1

   In a medium bowl, toss the bread cubes with the olive oil, garlic and herb sprigs.

2. 2

   Transfer to a large nonstick skillet and cook over moderate heat, stirring, until the bread is crisp and browned and the herbs are frizzled, about 10 minutes.

3. 3

   Transfer the croutons to a plate and discard the garlic.

4. 4

   Finely chop the herbs and add them to the croutons; season with salt and pepper.

5. 5

   Wipe out the skillet and melt the butter in it.

6. 6

   Season the eggs with salt and pepper and add them to the skillet.

7. 7

   Cook over moderate heat, stirring gently with a rubber spatula, until the eggs are partially set, about 2 minutes.

8. 8

   Add the croutons and chives and gently fold them in, cooking the eggs to soft curds, about 1 minute longer.

9. 9

   Transfer the eggs to plates and serve right away.

* Per serving · 4 servings · Values may vary.

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