French chef Jacques Pépin has transformed scrambled eggs into a more sophisticated dish, with a crunchy topping. The method involves adding beaten eggs to a hot pan with melted butter and moving them around with a balloon whisk to prevent large curds from forming. The resulting result is soft, smooth, and almost custardy, which pairs with the crunch of these croutons. Pépicion also includes sauteed tomatoes and a garnished green pesto. Customizing these croutsons can be creative, with flavors such as garlic powder, herbs, or cheese added. Other notable additions include orange zest or a green pizza garnished.