|Recipe Title: Scrambled Eggs and Sauteed Cherry Tomatoes|
Contributed by: herbie43
Additional Credits for Recipe
|This is from chef on ashton who explains the correct way to make scrambled eggs.|
Note from the Diva
|Whip the eggs until frothy and evenly colored. |
Over-beating will cause the protein molecules to unravel and your egs won't be fluffy and full.
gently cook the eggs over low heat, cooking them slowly keeps them creamy.
as the eggs begin to set, SLOWLY DRAW a spatula from the edge of the pan toward the center, allowing the uncooked eggs to run onto the surface of the pan. this will create soft lumps with almost a custard texture.
List of Ingredients
|2 tsp olive oil|
1 garlic clove, chopped
2 cups cherry tomatoes, cut into halves
2 sprigs thyme
1/2 tsp sea salt, divided
dash of white pepper
2 tbs heavy cream
4 thick slices rustic sourdough bread, lightly toasted
chives, finely chopped
|place a saute pan over medium heat and add oil. when hot, add garlic and tomatoes and saute 5 minutes. add thyme and saute 4 minutes. season with 1/4 tsp salt and pepper. remove thym,e sprigs|
place eggs in a bowl and whisk. place a large heavy skillet over low heat. add butter and heat until melted. add eggs. as eggs begin to set, draw a spatula from the edge of the pan to the center, allowing the uncooked eggs to run onto the surface of the pan. just before eggs are done, add heavy cream and stir until eggs are creamy, soft and a little lumpy. season with remaining 1/4 tsp salt and white pepper.
place a piece of warm toast on 4 individual serving plates. top with eggs and tomatoes. sprinkle with chives. serves 4.
Number of Servings: 4
Eggs & Cheese
General Cooking/Prep Method
Extra Features of Recipe
Tested & Approved Recipe