Tomato, basil & Parmesan scrambled eggs

Tomato, basil & Parmesan scrambled eggs

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(3 ratings)

Ready in about 10 minutes

Easy

Serves 1
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 plum tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 large free range eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • toasted ciabatta, to serve
  • a few torn basil leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. 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.

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Comments (3)

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
5

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
4

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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