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
Made it just like the recipe! Excellent. I will probably cut the tomatoes in half next time, but loved it,
Just tried it. Didn't have the fresh basil or Feta cheese but had some blended cheese and the tomatoes. Came out tasting great and the time to cook helped me not overcook them.
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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