Egg Scramble



I hope you had a nice Easter!   Good Friday service at my church is always amazing.  We’re blessed with a lot of musical talent at that church.  Unfortunately we’re losing our most talented.  Easter day was spent at my parent’s house with the full spread of food.  I made my Lemon-Poppy Seed Angel Food Cake with Country Cream and fresh berries for dessert – but when I went to assemble things at my mom and dad’s house – guess what I had forgotten at home?  It’s a good thing the angel food cake is a moist cake because we had to do without the country cream.  Classic me.


I also hope you love eggs, because it seems like I’ve posted my fair-share of egg recipes.  I do love eggs, and I especially like to make them for a quick dinner after work.  This egg scramble with pan-roasted tomatoes and fresh basil is one of our favorite ways to prepare eggs.   The little bit of added cheese makes them extra creamy good.  If you’re looking for a new fun breakfast idea or an egg dish for brunch – this Egg Scramble is well worth a try.

I hope you enjoy!

~ Deb

Egg Scramble with Pan-Roasted Tomatoes and Fresh Basil

Yield: 4 servings

Total Time: 30 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon shallots, minced
  • 1 cup tear-drop tomatoes or baby heirloom tomatoes, sliced in half
  • 6 large free-range eggs (I prefer brown hen eggs)
  • 1-1/2 tablespoons fresh basil, coarsely chopped
  • 1 tablespoon unsalted butter
  • 1/2 cup cheese cut into cubes (I use either white cheddar or fontina - but you can use whatever you prefer)
  • Freshly ground black pepper to taste (I don't add salt - the cheese adds enough saltiness for my taste)


  1. In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
  2. 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.
  3. Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
  4. Place the tomato mixture in bowl and set aside.
  5. Melt the butter in the same pan you used for the tomatoes over medium heat.
  6. Pour in the egg mixture and reduce the heat to medium-low.
  7. 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.
  8. Remove the pan from the heat and let stand as the cheese continues to melt.
  9. Gently fold the tomatoes into the eggs so the eggs reheat. Garnish with basil.


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