Creamy, slow-scrambled eggs folded with wilted garlicky fall greens and crispy sourdough crumbs nestled in fresh lettuce cups—simple, cozy, and exactly what you want with your morning juice.
Toast ahead!
Toast your sourdough crumbs in olive or avocado oil and a pinch of salt the day before you want to create the lettuce cups—they’ll stay crisp in an airtight jar and give big crunch payoff with no morning fuss.
This recipe was originally published in the September 2025 issue of alive magazine.
Soft Scrambled Egg Lettuce Cups with Herby Greens and Sourdough Crumbs
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- 2 cups (500 mL) mixed tender greens (parsley, dill, baby arugula)
- 1/2 tsp (2 mL) salt, divided
- Zest of 1 lemon
- 1 Tbsp (15 mL) butter
- 8 organic eggs
- 2 Tbsp (30 mL) milk or cream
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) sourdough breadcrumbs
- Avocado oil spray
- 8 large romaine or butter lettuce leaves
Directions
01
In small skillet, heat olive oil over medium. Add garlic and toast until golden, then stir in greens and cook until just wilted. Season with 1/4 tsp (1 mL) salt and lemon zest. Set aside.
02
In another skillet on low heat, melt butter. Whisk eggs with milk, remaining 1/4 tsp (1 mL) salt, and pepper, then pour into the pan. Cook on low heat, stirring constantly, until eggs are creamy and just set.
03
In dry skillet over medium heat or in oven at 375 F (190 C), toast breadcrumbs with 2 - 5 second spritz of avocado oil, until golden and crisp.
04
Spoon scrambled eggs into large romaine- or butter lettuce-leave cups. Top with sautéed herby greens and sourdough crumbs. Serve warm.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
