Recipe by Chef John
"Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!"
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red pepper flakes
cherry tomatoes, halved
crumbled feta cheese
very thinly sliced fresh basil leaves
so simple and delicious! I substituted pecorino romano cheese because I don't like feta. Definitely needed to add more than I did, but that was my choice. Also used roma tomatoes because that's what I had. A new staple breakfast food! Three eggs is a LOT for one person, so next time I'll use two.
I tried this recipe two days in a row. The first day I forgot to add the feta, tomatoes, and basil until after the eggs were cooked. Still turned out delicious! The second day I only had canned tomatoes, which turned the eggs a shade of red...still delicious. This will continue to be a staple to change up the breakfast food routine. Thank you!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Summer Scrambled Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 298
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