Recipe #52: tomato basil feta scrambled eggs

Hello again! Where did I go? I got a bit lazy and didn’t feel like blogging for a while, but then I discovered this recipe—did I invent it? Doubtful, but maybe?—and had to document it. Let’s face it. This blog is my personal recipe electronic notebook…

Anyway, you need to try this, it’s so good!

Ingredients:




Directions:

Melt a good chunk of salted butter in a nonstick pan on medium high heat until sizzling. Beat two eggs in a bowl until frothy. Get your mise en place ready with the other stuff. That means chop the tomatoes annd basil, and crumble the feta cheese. And giddy-up!

Once the butter is sizzling, but before it browns, toss in the chopped cherry tomatoes and sauté:


While the tomatoes heat up and cook in the hot buttery pan, chiffonade (I believe that’s the word for delicately chopping rolled up leaves to avoid bruising) the fresh basil leaves:


Don’t abandon your tomatoes! Keep sautéing! And get your beaten eggs ready:


I’m not adding any salt to the eggs, just pepper. Things are going to get salty enough soon.

Add the beaten egg mixture to the buttery sautéed tomatoes in the hot pan:


Stir the mixture as the eggs scramble and firm up, incorporating the cooked tomatoes:



Don’t dilly dally and don’t go anywhere! We want slightly undercooked eggs and no browning!

As soon as there’s no more liquid egg mixture in the pan, add the chiffonaded (?) basil and crumbled feta cheese (salt included with the feta) and sauté everything together into a big scramble of deliciousness:


As soon as everything is combined, you’re done! Plate your finished scramble and eat immediately:


It’s so good, you’re gonna love it!

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