Eggs and Green Beans Scramble with Toast
Eggs and Green Beans Scramble is a delightful way to jazz up your scrambled eggs. Add some cheese and toast with jam and your breakfast will be complete.
Equipment
- large nonstick skillet
Ingredients
- 6-8 large eggs
- 2 green onions thinly sliced, on the bias
- 1/2 cup fresh green beans washed and trimmed
- 2 tbsp unsalted butter separated
- 1-2 olive cloves minced- optional
- 2 tbsp heavy cream milk or half and half
- 2 cheddar cheese slices optional
- salt Kosher
- black pepper freshly cracked
Instructions
- In a large non-stick pan, heat butter over medium-high heat.Add green beans and shallots. Cook and stir until they start sweating and areal dente. Put in garlic and a pinch of salt. Keep cooking until the green beans and shallots are tender; 4-5 minutes. Add salt and pepper to taste.
- In a large bowl, whisk together eggs, milk, salt and pepper. Pour over green beans and shallots. Cook eggs and green beans. Using a spatula, pull and fold eggs . Do not stir eggs continuously unless you are looking for egg bits. Keep cooking until all liquid in the eggs has dissolved. Take off the heat, top off sliced cheese and allow to melt. Immediately serve.
- Serve with sliced fruit, toasted bread
Notes
Do not use a cast iron skillet unless it has enamel because it could change the color of the eggs to a greenish color.
If you want your eggs to be a little runnier, cook them to your liking. Cooking time will vary depending on how you like your eggs; just do not overcook them.
Cheese is optional and eggs can be eaten plain, or topped with sliced avocado, salsa or your favorite hot sauce.
Eggs will continue cooking in the pan, so be sure to remove it from the heat and take it out of the pan to stop the cooking process.
For fluffier eggs beat them vigorously to whip air into them.
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