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Scrambled Eggs with Tomatoes and Basil
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Source: https://recipheon.com/en/recipes/breakfast/scrambled-eggs-with-tomatoes-and-basil
About this recipe
Scrambled eggs with tomatoes and basil are a light, fresh variation, well suited to a quick breakfast made with simple ingredients. The tomato adds juiciness and a gentle tang, while basil brings a fresh, subtly Mediterranean aroma. Sauté the tomato briefly before adding the eggs to cook off excess liquid and keep the scramble creamy. Add the basil just before serving so it retains as much fragrance as possible. Serve with bread while the eggs are still soft and warm.
Ingredients
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
1 large tomato
a few basil leaves
Steps
Wash and dice the tomato. Tear the rinsed basil into smaller pieces and beat the eggs in a bowl.
Heat the butter or olive oil in a frying pan. Add the tomato and cook for about 1 minute, stirring; wait until excess free-flowing juice has evaporated before pouring in the eggs.
Reduce the heat to low and pour in the eggs. Gently move the setting mixture with a spatula until the scrambled eggs are soft and moist, with no liquid egg white between the curds.
Remove from the heat, add the basil and immediately transfer the scrambled eggs to plates. Serve with bread so the eggs do not dry out in the pan.
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