scrambled egg recipe

These Tomato Basil Scrambled Eggs take your average scrambled eggs up a notch or two.  These eggs are loaded with sweet delicious pan-roasted heirloom cherry tomatoes, fresh basil and a wee bit of Parmesan cheese.

Tomato Basil Scrambled Eggs

olive oil

shallots, minced

tear-drop tomatoes

large free-range eggs (I prefer brown hen eggs)

basil,

unsalted butter

Parmesan cheese

black pepper

In a large bowl, whisk together the eggs,...

In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.

Heat the oil in a large frying pan...

Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.

Add the tomatoes and cook for about 1-2...

Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.

Place the tomato mixture in bowl and set...

Place the tomato mixture in bowl and set aside.

Melt the butter in the same pan you...

Melt the butter in the same pan you used for the tomatoes over medium heat.

Pour in the egg mixture and reduce the...

Pour in the egg mixture and reduce the heat to medium-low.

Cook the eggs until they begin to set....

Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.

Remove the pan from the heat and let...

Remove the pan from the heat and let stand as the cheese continues to melt.

Gently fold the tomatoes. Garnish with fresh basil...

Gently fold the tomatoes. Garnish with fresh basil or arugula.

How to make scrambled eggs on toast, a high in protein, healthy and delicious breakfast.

Scrambled Eggs on Toast

sourdough bread (whole wheat or part whole wheat)

eggs

full-fat milk

fine sea salt and black pepper

butter

chives herbs (optional)

feta (goat cheese

Remember to toast the bread while the eggs are cooking, so that it is ready but still hot by the time you have cooked the eggs.

Break the eggs in a bowl, add the milk, salt, and pepper. Whisk very well to blend the eggs.

You can add the chopped herbs now or sprinkle them on the scrambled eggs before serving.

Heat the butter in a non-stick pan on medium heat and tilt the pan to coat its bottom with the butter.

Reduce the heat to medium-low.

Pour the eggs into the pan. Heat the eggs very slowly, if the temperature is too high the protein will toughen, the eggs will lose their creaminess and become dry. Leave them untouched for about 15-20 seconds or until very slightly set on the bottom.

Use a spatula to move the eggs across the pan, so that they will cook evenly into large folds of egg.

If using herbs and/or cheese you can add them now.

Move the eggs in the pan for about 1, it depends on the heat. The eggs should be mostly set, yet still slightly moist and not dry.

The eggs will continue setting slightly in the pan and on the plate, so keep that in mind as well.

If you use more than four eggs, the eggs will take longer to set. Just aim for the scrambled eggs to look like in the pictures, large set fluffs, that are still shiny with moisture, but no pools of uncooked eggs.

Serve immediately on toasted bread. See above for more serving suggestions.

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