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Scrambled Eggs with Blistered Tomatoes
By Tested and perfected in the Sur la Table kitchen
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Scrambled Eggs with Blistered Tomatoes
By Tested and perfected in the Sur la Table kitchen
Share
Yield/Serves:
Makes 4 servings
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
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.
