Scrambled Eggs with Blistered Tomatoes
By Tested and perfected in the Sur la Table kitchen
Ingredients
- 1 pint cherry tomatoes
- 2-3 sprigs of fresh herbs such as thyme or rosemary
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 8 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons chopped chives
Procedure
To Roast Tomatoes: Preheat oven to 450°F
To a medium size bowl add tomatoes, herbs, salt and pepper. Toss to coat evenly with oil
Pour tomatoes onto a silicone mat lined baking sheet and transfer to the oven. Roast until the tomatoes brown and begin to burst, about 25 minutes.
Remove from oven and set aside.
Scramble Eggs: To a medium size bowl add eggs and salt, whisk well until frothy. Set eggs aside for 5 minutes.
To a nonstick skillet set over medium-low heat, add butter. When butter is melted, add whisked eggs. Cook eggs, stirring slowly and constantly until eggs begin to set and form large curds, about 5 minutes.
Divide eggs between 4 plates and top with blistered tomatoes, garnish with chopped chives, and season with salt and pepper. Serve immediately.
To a medium size bowl add tomatoes, herbs, salt and pepper. Toss to coat evenly with oil
Pour tomatoes onto a silicone mat lined baking sheet and transfer to the oven. Roast until the tomatoes brown and begin to burst, about 25 minutes.
Remove from oven and set aside.
Scramble Eggs: To a medium size bowl add eggs and salt, whisk well until frothy. Set eggs aside for 5 minutes.
To a nonstick skillet set over medium-low heat, add butter. When butter is melted, add whisked eggs. Cook eggs, stirring slowly and constantly until eggs begin to set and form large curds, about 5 minutes.
Divide eggs between 4 plates and top with blistered tomatoes, garnish with chopped chives, and season with salt and pepper. Serve immediately.