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Lunch recipe · from the recipe book

Buttery French-Style Scramble with Pineapple-Mint Salad

Slow-stirred, custardy small-curd eggs finished with a spoon of cream cheese, served with juicy pineapple, pear and mint for a bright, sweet contrast.

Buttery French-Style Scramble with Pineapple-Mint Salad

Ingredients

  • 10 large500 gEggs
  • 3 large99 gEgg whites
  • 2½ tbsp (35 ml)40 gWhole milk
  • 1½ tbsp20 gUnsalted butterdivided
  • 3 tbsp40 gCream cheesesoftened, in small pieces
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups chunks330 gPineapplecut into bite-size chunks
  • 1½ medium280 gPearscored and sliced thin
  • 1 tbsp chopped6 gFresh mintleaves torn
  • 1 tbsp15 gLime juice
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Make the fruit salad first: in a bowl, toss the pineapple and pear with the lime juice and mint, then set it aside.
  2. In a separate bowl, whisk the egg, egg white, whole milk, salt and black pepper until smooth and no streaks of white remain.
  3. Melt half of the butter in a nonstick skillet over low heat.
  4. Pour in the egg mixture and stir constantly with a silicone spatula, scraping the bottom and sides, for 8 to 10 minutes, until small, soft, creamy curds form and the eggs reach 160°F (71°C).
  5. Take the skillet off the heat and stir in the cream cheese and the remaining half of the butter until glossy.
  6. Toast the whole-wheat bread while the eggs rest briefly.
  7. Divide the scramble among 4 plates and serve with the toast and the pineapple-pear salad.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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