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Scrambled Eggs with Blistered Tomatoes

Serves: Makes 4 servings

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

Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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