'Nduja Scrambled Eggs

• servings: 2 servings
• total time: 15 minutes

Ingredients

6 large eggs, lightly beaten

1/4 cup (60ml) milk or heavy cream (optional; see note)

1/4 teaspoon (1g) kosher salt

1 tablespoon (15g) unsalted butter

2 ounces (1/4 cup; 60g) 'nduja (see note)

Freshly ground black pepper

Thinly sliced fresh chives, for serving (optional)

Sliced, toasted bread, for serving

Directions

In a medium bowl, use a fork to beat eggs with milk (if using) and salt until homogenous and no visible egg whites remain, about 30 seconds.

In a 10-inch nonstick skillet, melt butter over medium-low heat until foaming. Add egg mixture and cook, stirring frequently with a heat-resistant rubber spatula, making sure to scrape bottom and sides of skillet, until eggs begin to thicken and form small curds, 6 to 8 minutes. Continue to cook, stirring vigorously to break up large curds, until eggs are thick enough to hold their shape, 3 to 5 minutes longer.

Add 'nduja and stir vigorously until incorporated and emulsified, about 30 seconds. Remove from heat and season with pepper. Divide scrambled eggs between individual serving plates, sprinkle with chives (if using), and serve right away with toasted bread.

Notes

Pronounced en-doo'-ya.

Nutrition

• Serving Size: Serves 2
• Calories: 392 kcal
• Total Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 595 mg
• Sodium: 1334 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 29 g