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!
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)
- 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 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 minutes or until they begin to soften.
- Place the tomato mixture in bowl and set aside.
- Melt the butter in the same pan you used for the tomatoes over medium heat.
- Pour in the egg mixture and reduce the heat to medium-low.
- 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 stand as the cheese continues to melt.
- Gently fold the tomatoes into the eggs so the eggs reheat. Garnish with basil.