Tomato, Basil & Parmesan Scrambled Eggs
This recipe offers a delightful twist to your traditional scrambled eggs. The addition of plum tomatoes and Parmesan cheese creates a flavorful and creamy dish that pairs perfectly with toasted ciabatta. The freshness of basil leaves adds a pop of color and a hint of herbaceousness to this breakfast indulgence. It's a simple yet sophisticated way to start your day on a delicious note.
— Constant Cookbook
Ingredients
- 1 plum tomato
- butter
- 1 tbsp grated Parmesan (or vegetarian alternative)
- 2 large free range eggs
- cream
- toasted ciabatta , to serve
- a few torn basil leaves
Instructions
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
Yield
Serves 1
Comments
No comments found.