Cherry Tomato, Goat's Cheese and Basil Eggs
More interesting than scrambled eggs, less fiddly than an omelette or frittata. These eggs are perfect for a weekend breakfast but satisfying enough for a mid-week dinner.
The trick is to char the cherry tomatoes in a very hot pan. This gives a great caramelised flavour but also stops the eggs from becoming too wet with tomato juices.
We've used goat's cheese and basil here, but make them your own - try feta and parsley with a pinch of chilli flakes, ricotta and dill or even parmesan and tarragon.
Ingredients 8
olive oil, for the pan
1 punnet cherry tomatoes, halved
3 ‒ 4 eggs
1 dash milk
pepper, to taste
40 g goat's cheese, crumbled
Handful basil leaves, torn
salt, to taste
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Method 7
Heat the olive oil (or melt the butter) in a frying pan over medium heat. While the pan is heating up, cut the into halves. You want the pan to be hot enough to sear the tomatoes.
Add the to the hot pan, shaking occasionally, cook until they start to caramelise, the skins start to break apart and there is a little char on the edges.
In the meantime, crack the into a mixing bowl, add the . Give everything a good whisk until the egg and milk are well combined.
Add the pepper, crumble in the with your fingers, then add the .
Pour the mixture over the and immediately mix together in the pan.
Leave to cook until the are set but still glossy, before pushing into the centre of the pan. Think of this somewhere between scrambled eggs and an omelette. Continue until just cooked through, being mindful not to let the eggs overcook and become dry and rubbery.
Serve on crusty bread with extra and cracked pepper.
Helpful tips
What's the best way to avoid overcooking the eggs?
What can I do if I don't have goat's cheese?
How can I tell when the tomatoes are ready to add the egg mixture?
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Notes
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