Scrambled Eggs & Smoked Gouda with Bell Pepper & Garlic-Herb Bread
Breakfast

Scrambled Eggs & Smoked Gouda

with Bell Pepper & Garlic-Herb Bread

15 MIN
$11.99 2 Servings
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From the Test Kitchen

We're elevating simple scrambled eggs by cooking them with sweet bell pepper and scallions, then folding in smoked gouda cheese until warm and melted. To catch all of the rich, savory bites, you'll serve them with hearty baguettes toasted with garlic-herb butter.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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Nutrition Label
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fresh
ingredients
Scrambled Eggs & Smoked Gouda with Bell Pepper & Garlic-Herb Bread
Title
  • 2 Small Baguettes
  • 4 Pasture-Raised Eggs
  • 1 Bell Pepper
  • 2 oz Smoked Gouda Cheese
  • 2 Scallions
  • 1 oz Garlic & Herb Spreadable Butter
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater.

Toast the baguettes
2 Toast the baguettes

Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly spread the softened butter onto the cut sides. Toast in the oven 4 to 6 minutes, or until lightly browned and the butter is melted. Transfer to a cutting board. Carefully halve each piece on an angle.

Scramble the eggs & serve your dish
3 Scramble the eggs & serve your dish

Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the beaten eggs. Cook, stirring constantly, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined. Serve the scrambled eggs with the toasted baguettes. Garnish the eggs with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater.

2 Toast the baguettes

Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly spread the softened butter onto the cut sides. Toast in the oven 4 to 6 minutes, or until lightly browned and the butter is melted. Transfer to a cutting board. Carefully halve each piece on an angle.

Toast the baguettes
Scramble the eggs & serve your dish
3 Scramble the eggs & serve your dish

Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the beaten eggs. Cook, stirring constantly, 1 to 2 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted and combined. Serve the scrambled eggs with the toasted baguettes. Garnish the eggs with the sliced green tops of the scallions. Enjoy!

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