Pecan Herb Scrambled Eggs

French oeufs brouillés are known for a soft, creamy scramble finished with butter and cream. Here toasted pecans and fresh sage, thyme, and rosemary add nutty crunch and herby brightness to the classic technique.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 545 cal
• 24g protein
• 22g carbs
• 42g fat
• 4.2g fiber

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Ingredients

• 3/4 cup fresh pecan halves
• 6 large eggs
• 6 fresh sage leaves
• 1 tsp fresh thyme leaves
• 1/2 tsp minced fresh rosemary
• 2 tbsp unsalted butter
• 1 tsp olive oil
• 2 tbsp heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp snipped chives
• 4 slices crusty bread
• 1 garlic clove
• 2 cups baby arugula

Instructions

1. 1Toast the pecan halves in a dry 10-inch skillet over medium heat for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Transfer to a board, cool briefly, then roughly chop.
2. 2Crack the eggs into a medium bowl. Add the cream, the salt, and a few grinds of pepper. Whisk vigorously for 30 seconds until the mixture is homogeneous and slightly frothy.
3. 3Stack the sage leaves and slice into thin ribbons. Mince the rosemary if not already prepared and snip the chives. Keep the herbs separate so you can add them at the right moments.
4. 4Wipe out the skillet and return it to medium-low heat. Add half the butter and the olive oil. When the butter foams, add the sage ribbons and thyme; cook 20 to 30 seconds until the sage darkens slightly and the kitchen smells herbal.
5. 5Pour in the whisked eggs. Let them sit undisturbed for 15 to 20 seconds so the bottom begins to set, then slowly drag a silicone spatula through the pan, forming large soft curds.
6. 6Continue cooking over medium-low, folding gently every 20 seconds, for about 2 to 3 minutes total until the eggs are softly set, still glossy, and just barely wet in places. Do not rush with high heat.
7. 7In the final 30 seconds fold in most of the chopped toasted pecans, the minced rosemary, and the remaining butter so the nuts warm through and the butter enriches the curds. Remove from heat immediately.
8. 8Meanwhile toast the bread until golden. Rub each warm slice lightly with the cut side of the garlic clove for a subtle savory note.
9. 9Pile baby arugula on each plate, spoon the pecan herb scrambled eggs alongside or over the greens, and finish with the snipped chives, remaining pecans, and a last crack of black pepper. Serve with the garlic-rubbed toast.