Sunday, August 19, 2012

Sunday Brunch At Home - Scrambled Eggs and Tomatoes

Not Pretty Food - Just Yummy Food
Home grown fresh picked tomatoes are unbeatable in flavor. Though I did can some of them for winter, I try to use as many as I can fresh from the garden. Sometimes, I even START my day with a tomato filled meal. The ingredients in this recipe are simple and healthy and it is very easy to increase the number of portions:

Scrambled Eggs and Tomatoes (Per Person)

2 eggs (I wish I had hens)
1 medium tomato
Olive oil (about 1/4 tsp)
Fresh or dried herbs ( a pinch each of basil, parsley and marjoram is my favorite)
Salt and pepper to taste

Saute Tomatoes
The trick to making certain your eggs don't come out all runny or too dry is to cook them separately from the tomato initially. Today I had a few pear and cherry tomatoes, so I included them with Roma tomatoes and sauteed them with a few drops of olive oil in a well seasoned cast iron pan until they look like a chunky sauce.

Scramble Eggs Separately
While the tomatoes cook, whisk the eggs in bowl - do not add milk or water. Add your herbs of choice and the salt and pepper.


Remove the tomatoes from the pan, add a touch more oil if necessary and scramble the eggs until nearly done, but still a little runny. Return the tomatoes to the pan, scramble until well mixed and serve! Easy peasy and oh so good...


... though I will admit it isn't the prettiest dish I've ever prepared.