This was an interesting combo. It essentially incorporates the toast as a topping for the eggs rather than a substrate. It works pretty well. Although I think I preferred the kielbasa and arugula scrambled eggs overall. Still, it was a fun experiment.

Scrambled Eggs with Dill, Cream Cheese, and Croutons

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 Tbsp. butter or bacon grease, divided
• 3/4 c. cubed stale bread
• 8 large eggs
• 2 Tbsp. milk
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 125g cream cheese
• 2 Tbsp. chopped fresh dill

Directions

1. Melt 1 Tbsp. of the fat over medium heat.
2. Add the bread and cook, stirring every minute or two, until nicely crisp. Transfer to plate and set aside.
3. Beat eggs with milk, salt, and pepper.
4. Add remaining 1 Tbsp. of fat to pan and reduce heat to medium-low.
5. Pour in eggs and cook until bottom beings to set (~3 minutes).
6. Add cream cheese and dill and stir it in.
7. Continue cooking until eggs are fully set.
8. Top with croutons and serve.