Soft scrambled eggs cooked with chopped tomatoes and finished with fresh basil for a quick, light breakfast.
ABy Annebala
Servings
2
4 piece Large eggs
150 g Cherry tomatoes
8 piece Fresh basil leaves
1 tbsp Unsalted butter
2 tbsp Whole milk
0.25 tsp Salt
0.25 tsp Black pepper
1 tsp Extra virgin olive oil
Calories
240 kcal
Protein
14g
Carbs
5g
Fat
18g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Halve the cherry tomatoes. Tear or roughly chop the fresh basil leaves and set aside.
150 g Cherry tomatoes,
8 piece Fresh basil leaves
2. Crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk well until the yolks and whites are fully combined and slightly frothy.
4 piece Large eggs,
2 tbsp Whole milk,
0.2 tsp Salt,
0.2 tsp Black pepper
Cook
3. Heat a non-stick pan over medium heat and add the butter. Once the butter is melted and foamy, add the cherry tomatoes and sauté for 2–3 minutes until they just begin to soften and blister slightly.
150 g Cherry tomatoes,
1 tbsp Unsalted butter
4. Reduce the heat to low and pour the egg mixture into the pan. Using a silicone spatula, gently fold and push the eggs slowly from the edges toward the center every few seconds, creating large soft curds. Remove the pan from the heat just before the eggs look fully set — residual heat will finish them. This should take about 3–4 minutes total.
Finish & Serve
5. Immediately divide the scrambled eggs between two plates. Scatter the fresh basil leaves over the top and finish with a small drizzle of extra virgin olive oil. Serve right away.
