Date Scramble Recipe

Name: Maha's Brunchs DATE SCRAMBLE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 large eggs; 8 pieces pitted medjool dates, chopped; 2 tbsp unsalted butter; 2 tbsp whole milk; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh parsley, finely chopped; 1 tsp olive oil (for finishing); 6 slices rustic bread (sliced, e.g., sourdough or country loaf); 1 tbsp olive oil or butter for toasting; 2 ripe tomatoes, diced; 1 cucumber, peeled or unpeeled, diced; 0.5 small red onion, very thinly sliced; 3 tbsp fresh parsley, chopped; 1 tbsp fresh mint (optional), chopped; 2 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 tsp sumac (optional); 0.75 tsp fine sea salt; 0.5 tsp freshly ground black pepper

Inspired by Maha's Brunch

Time25m

Serves4

bread and our salata balady.

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Ingredients

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Date Scramble

6 Large eggs

8 pieces pitted medjool dates, chopped

2 tbsp Unsalted butter

2 tbsp whole milk

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 tbsp fresh parsley, finely chopped

1 tsp olive oil (for finishing)

Bread

6 slices rustic bread (sliced, e.g., sourdough or country loaf)

1 tbsp olive oil or butter for toasting

Salata Balady (simple country salad)

2 ripe tomatoes, diced

1 cucumber, peeled or unpeeled, diced

1/2 small red onion, very thinly sliced

3 tbsp Fresh parsley, chopped

1 tbsp fresh mint (optional), chopped

2 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

1 tsp sumac (optional)

3/4 tsp fine sea salt

1/2 tsp freshly ground black pepper

Method

Date Scramble

Prepare eggs and dates

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp of the salt and 1/4 tsp of the pepper. Whisk until homogeneous and slightly foamy. Stir in the chopped dates so they are distributed through the egg mixture.

Cook scramble

Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and let it melt until foamy but not browned. Pour the egg-and-date mixture into the skillet. Let the eggs sit undisturbed for about 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow out. Continue folding gently and periodically removing the pan from the heat for 5–10 seconds to control temperature — this yields soft, creamy curds. Cook for 3–5 minutes total until the eggs are softly set but still moist. Taste and adjust salt and pepper if needed.

Finish

Remove the skillet from heat. Stir in the chopped parsley and drizzle the teaspoon of olive oil over the scramble. Let the residual heat finish the eggs for 30 seconds, then transfer to a serving plate.

Bread

Toast or pan-fry the bread slices. Heat a separate skillet or grill pan over medium heat and brush each side of the bread with the olive oil or spread a little butter. Toast 1–2 minutes per side until golden and crisp around the edges. Keep warm until plating.

Salata Balady (country salad)

In a medium bowl combine the diced tomatoes, diced cucumber, sliced red onion, chopped parsley and optional mint. Add the lemon juice, olive oil, sumac (if using), remaining 1/4 tsp salt and 1/4 tsp pepper. Toss gently to combine and taste; adjust seasoning.

Let the salad sit at room temperature for 5–10 minutes to let flavors meld while you finish the eggs and bread.

To Serve

Divide toasted bread among 4 plates. Spoon generous portions of the date scramble onto or beside the bread. Serve the salata balady on the side or as a refreshing topping. Garnish with an extra sprinkle of chopped parsley or a light dusting of sumac if desired.