“Authentic Argentinian Breakfast: Delightful Chimichurri-Infused Scrambled Eggs with Crispy Toast”
This easy-to-make, authentic Argentinian breakfast features fluffy scrambled eggs infused with tangy chimichurri sauce served alongside golden-brown toast. With an intermediate difficulty level and serving 4, this dish is perfect for impressing guests or elevating your morning routine.
Allergens
Egg, Gluten (from bread)
Ingredients
- 8 large eggs 1/2 cup fresh chimichurri sauce (recipe follows) 4 slices whole grain bread 2 tablespoons unsalted butter Salt and pepper, to taste Fresh parsley, for garnish Fresh Chimichurri Sauce: 1 cup fresh Italian parsley, chopped 1/4 cup olive oil 3 garlic cloves, minced 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes Salt and pepper, to taste
Instructions
- In a small bowl, combine the ingredients for the Fresh Chimichurri Sauce. Mix well and set aside.
- In a large mixing bowl, whisk together the eggs, 1/4 cup of chimichurri sauce, salt, and pepper to taste. Set aside to rest for 5 minutes.
- Preheat a non stick skillet over medium heat. Add the butter and melt until foamy.
- Pour the egg mixture into the skillet and cook, stirring gently with a rubber spatula, until the eggs are softly scrambled, about 3 4 minutes. Remove from heat and set aside.
- While the eggs are cooking, toast the bread slices in a toaster or on a griddle until golden brown.
- To plate, place two pieces of toast on each of four plates. Top with a generous serving of scrambled eggs and drizzle with more chimichurri sauce. Garnish with fresh parsley for an extra pop of color and flavor.
Chef’s Insight
The secret to perfect scrambled eggs is to whisk them gently and cook them slowly over low heat, allowing them to soften rather than harden.
Notes
Serve this breakfast with freshly squeezed orange juice or a café con leche for a truly authentic Argentinian experience.