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Mascarpone Scrambled Eggs with Garlic Toasts

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Serves 4

  • from Fine Cooking
    Issue 117

Mascarpone is a very thick, buttery, Italian-style cream cheese; look for it in the cheese section of your supermarket. Here, it does wonders for everyday scrambled eggs, making them extra creamy. For a delicious brunch, serve with roasted asparagus and the homemade bacon.

  • 8 1/2-inch-thick slices sourdough bread
  • 1 Tbs. extra-virgin olive oil, for brushing
  • 1 large clove garlic, peeled and halved
  • 8 large eggs
  • 1/4 cup thinly sliced chives
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1 cup mascarpone

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, 1/2 tsp. salt, and 1/4 tsp. 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.

nutrition information (per serving):
Calories (kcal): 880; Fat (g): fat g 70; Fat Calories (kcal): 630; Saturated Fat (g): sat fat g 33; Protein (g): protein g 27; Monounsaturated Fat (g): 22; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 650; Cholesterol (mg): cholesterol mg 525; Fiber (g): fiber g 4;

Photo: Scott Phillips

Excellent, will use mascarpone in scrambled eggs whenever we have some in the house. Did not have fresh chives and used freeze-dried instead which still worked fine.

Wow. This was good. I used 1/2 the amount of mascarpone called for, and it was plenty creamy for me! Yum!!!

Heavenly! The mascarpone makes the eggs incredibly creamy. The sweetness is balanced by the garlic on the toast. We loved this. You can read my full review at: http://bit.ly/MaOGsA

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