Tomato, basil & Parmesan scrambled eggs

Tomato, basil & Parmesan scrambled eggs

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(3 ratings)

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Cooking time

Ready in about 10 minutes

Skill level

Easy

Servings

Serves 1

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

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Method

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.

Recipe from Good Food magazine, March 2003

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Comments

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zachary82's picture

This is one of my favourite egg recipes! The Parmesan adds saltiness and the tomato & basil add freshness. You don't even need cream, you could use whole milk. I imagine The ciabatta would go well opposed to my brown bread :) really is a must try - even if you don't particularly like eggs.

drhshires's picture
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Really tasty, the tomatoes and basil gave a real burst of flavour to the eggs. I added a pinch of paprika to the egg mixture and sprinkled some torn parma ham on top. Yummy sunday brunch!

hungryhippy's picture
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I had to make this recipie with milk instead of cream,I also used baby plum toms but despite these minor changes the scrambled eggs were really nice the torn basil really adds to the final flavour.Great idea if you fancy a change from plain old scrambled egg for breakfast or lunch.

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