SCRAMBLED EGGS WITH TOMATO, GOAT CHEESE, AND MINT
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk eggs in large bowl until well blended. Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots; sauté 3 minutes. Add remaining 2 tablespoons butter to skillet and let melt. Add egg mixture; cook 2 minutes without stirring. Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
- Divide scrambled eggs among 4 plates. Garnish with mint sprigs, if desired, and serve.
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE
Steps:
- Heat a charcoal grill with coals. Spread them out in one dense layer.
- Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
SCRAMBLED EGG AND TOMATO
Make and share this Scrambled Egg and Tomato recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomato and basil and set aside.
- Beat the egg, water and garlic together.
- Heat oil (or use non-stick cooking spray), add the egg mixture.
- Cook and stir gently until the egg is nearly set.
- Sprinkle with paprika.
- Add the tomato mixture and the pepper.
- Cook and stir until the egg is completely set and the tomatoes are heated through.
- Serve with toast or English muffin.
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
SCRAMBLED EGGS WITH TOMATO, GOAT CHEESE, AND MINT
Make and share this Scrambled Eggs With Tomato, Goat Cheese, and Mint recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs in large bowl until well blended.
- Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat.
- Add shallots; sauté 3 minutes.
- Add remaining 2 tablespoons butter to skillet and let melt.
- Add egg mixture; cook 2 minutes without stirring.
- Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
- Divide scrambled eggs among 4 plates.
- Garnish with mint sprigs, if desired, and serve.
Nutrition Facts : Calories 278.2, Fat 21.2, SaturatedFat 9.4, Cholesterol 551.6, Sodium 822.3, Carbohydrate 5.1, Fiber 0.8, Sugar 2.3, Protein 16.6
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