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Mascarpone Scrambled Eggs with Garlic Toasts

Scott Phillips

Servings: 4

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

Nutritional Information

  • Calories (kcal) : 880
  • Fat Calories (kcal): 630
  • Fat (g): 70
  • Saturated Fat (g): 33
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 22
  • Cholesterol (mg): 525
  • Sodium (mg): 650
  • Carbohydrates (g): 35
  • Fiber (g): 4
  • Protein (g): 27


  • 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.


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Reviews (3 reviews)

  • winstonk | 01/06/2013

    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.

  • twood | 11/04/2012

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

  • User avater
    TheMomChef | 07/19/2012

    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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