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
Servings: 2
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
1 large tomato
a few basil leaves
Steps
Dice the tomato, tear the basil leaves, and beat the eggs in a bowl.
Heat the butter or olive oil in a skillet, add the tomato, and cook for about 1 minute to cook off the excess liquid.
Pour the eggs over the briefly sautéed tomato and stir gently until set but still soft and juicy.
Add the basil just before serving and serve the scrambled eggs with the bread.
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