Yerba-Spiced Scramble with Toasted Country Bread

Eggs scrambled with yerba mate, milk, and garlic-herb butter, piled on toasted country bread from the skillet. This breakfast echoes Fat on the Open Coals—gaucho camp cooking on the 1830 Río de la Plata pampas, where mate met open fire.

Serves 4

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Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 tsp coarse salt
• 2 tsp yerba mate leaves
• 2 garlic cloves
• 1/4 cup fresh parsley
• 3 tbsp butter
• 4 country bread slices
• 1/2 tsp oregano

Instructions

1. 1Finely chop the garlic, parsley, and oregano together and set aside.
2. 2Whisk the eggs with milk, coarse salt, and yerba mate leaves until well combined.
3. 3Melt butter in a large cast-iron skillet over high heat from the open coals or stovetop flame.
4. 4Pour in the egg mixture and gently stir with the chopped herb-garlic blend until softly scrambled, about 3 minutes.
5. 5Toast the country bread slices directly over the coals or in a hot dry pan with the remaining butter until golden.
6. 6Serve the yerba-spiced scramble immediately alongside the hot toasted bread.