Chef John's Summer Scrambled Eggs Recipe - Allrecipes.com
Chef John's Summer Scrambled Eggs Recipe
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Chef John's Summer Scrambled Eggs
Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble. See more
  • READY IN 10 mins

Chef John's Summer Scrambled Eggs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
  2. Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
  3. Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.
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Reviews More Reviews

Aug 18, 2014

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.

 
Jul 30, 2014

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!!!

 

4 Ratings

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 651 mg
  • 217%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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