Monday, August 9, 2010

A Summer Scramble – Wet and Wildly Delicious

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.

I could have used the slow, low-heat scrambling method I've demonstrated before, and tossed in the tomatoes and feta in right at the end, but I don’t feel the tomatoes and cheese really get heated all the way through. Besides, did I mention I had toast? Soaking up all that goodness is a big part of why I love this so much.

Anyway, cherry tomatoes are peaking right now, and the "Sweet 100's" variety I used here are, without a doubt, the sweetest fresh tomato you can buy at a grocery store. In fact, make that the only sweet, fresh tomato you can buy at a grocery store.

As I suggest in the video recipe, make sure you have all your prep done before a pan is placed over the flame. Start to finish, this will only take a minute to cook, and trying to slice and dice while the eggs are in the pan is a recipe for disaster. I hope you give this colorful, summer breakfast a try soon (or you'll have to wait until next year). Enjoy!




Ingredients per portion:
olive oil
3 large eggs
1 tablespoon basil chiffonade
2 tablespoon crumbled feta cheese (try to find goat's milk feta - it's awesome)
pinch of hot pepper flakes
flaky sea salt to taste

27 comments:

Sweet Monkey Fritters said...

I'll have to try this the next time we do breakfast for dinner. Some nights it's just fun.

Jamie said...

Thanks. Just learned the correct way to make scramble egg!

blogagog said...

Breakfast is one of my three favorite meals of the day.

Anonymous said...

What a coincidence!

This morning I had a 2-egg Italian Omelet with 1-diced Hot Italian Sausage link, some chopped cubanelle pepper, chopped tomatoes, chopped onion, Pecorino Romano cheese, 1-slice American cheese.

I make one of these about every other month.

~ jcard21

Anonymous said...

Hey Chef,

Any way to find out the Food Network current votes per contestant? The suspense is killing me, but your subscribers are just on a rampage on the comments section there!

Aww, any way to shorten these 12-13 days to the verdict? (short of assassinating other contestants? I am ok with others, but Big Chef Bowie worries me a bit :-P )

Chef John said...

sorry, but we'll have to wait

Emily said...

This reminds me of when the witch made those gross eggs in the movie Robin Hood Men in Tights. Except this looks tastier!

Sarah said...

This was amazing! I didn't have any ham, so I used leftover pork roast. OMG!!! I will definitely make this again. Thanks.

Duck Derby said...

Oh man, the only way that could look more delicious is if someone squirted ketchup all over it.

I'm kidding, I think.

jags52982 said...

Chef John,
Thanks, for yet another great recipe. I've been reading your blog for a long time but I've never submitted a food wish where do I do that?

Chef John said...

thanks, you can tell me your wishes in a comment anytime!

jags52982 said...

My food wish is plantain crusted chicken I love plantains but I'm not really sure how to use it as a breading. Also any other recipe to incorporate the cured lemons. The quail was excellent.

Anonymous said...

Chef John,
Am I missing something, or is the ingredient list missing the tomatoes?

Chef John said...

Oops! Thanks

Janine said...

Hey that looks a lot like the julia-child-omelette.
Could you do something with pumpkin in the next months?
For example a pumpkin-risotto. I ate this at a restaurant years ago and it was soooo delicious!

Blood Red Roses said...

I put cherry tomatoes in my omelets every day - that is when I'm not making fried tomatoes to go with grits :) this is right up my alley, but I don't like feta for some reason. It's challenged my foodie status to not like feta.

Gabby said...

I didn't actually follow this recipe because we have been making our own scrambled eggs with feta cheese in it for years. Anyways, thanks for the share!

Jesse from Detroit said...

I can't believe how similar this is to a dish I threw together yesterday morning for Leslie! I did an open face eggs-over-medium sandwich with bacon, cherry tomatoes halved and basil chiffonade (both from my new garden) on toast. And believe it or not, I hunted for feta in my fridge but we had none. After seeing this recipe post, I feel like I've graduated to sophomore Chef John student.

Nath said...

This is pretty close to a popular Chinese dish: fan qie chao dan (basically, tomatoes and eggs cooked together at high heat).

Anonymous said...

John,
Keep the recipes coming! I loved your egg dish with the feta, tomato,and basal it was delicious. I really enjoy foodwishes keep up the good work!
Carol Whittaker

Anonymous said...

just voted... good luck in the contest - judging from the comments section it is going quite well!

TNelson said...

Long time reader first time poster. We both wanted something light for dinner last night and I had saved this recipe from your blog. We picked cherry tomatoes off our patio plant and cut some fresh basil for our pot of basil - served with sourdough toast - totally light and delicious supper - we will be having this often! Thanks - Trish

Chef John said...

now that's how your suppose to do it! thanks.

Jenny said...

his made a great lunch for me today Noelle! I'm not a potato person so I left them out. I used egg beaters and bruschetta in lieu of the tomatoes. I then wrapped the eggs in a warmed tortilla. Yum!

Mariah said...

I didn't have any ham, so I used leftover pork roast. OMG!!! I will definitely make this again. Thanks.

Jane said...

Quick and easy. This made some great filling for breakfast tacos. This was a great use for some leftover Easter ham. Thanks for an easy tasty recipe.

Anonymous said...

Breakfast is always better at midnight! Thanks for giving a hungry college student an easy, ridiculously fast, and affordable breakfast! I will be back!