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Fresh Basil Scrambled Eggs with Cherry Tomatoes

Zusammenfassung
A quick, protein-rich breakfast with freshly harvested basil and cherry tomatoes from the hydroponic system.
Fresh Basil Scrambled Eggs with Cherry Tomatoes

Preparation

  1. Melt the butter in a small non-stick frying pan over medium-low heat. Meanwhile, halve the cherry tomatoes and cut the basil leaves into fine strips.
  2. Use a fork to mix the eggs with the salt and pepper only until yolks and whites are combined; over-beating makes scrambled eggs firmer.
  3. Put the tomatoes cut-side down in the melted butter and warm for 1 to 2 minutes, until they release a little juice. Do not brown them.
  4. Lower the heat and pour in the eggs. Use a silicone spatula to move them slowly from the edge to the centre, pausing for a few seconds between movements.
  5. When soft, still glossy curds form, remove the pan from the heat. Fold in the basil; the residual heat finishes the eggs in about 30 seconds.
  6. Serve at once. For firmer scrambled eggs, leave the pan over the lowest heat for no more than 30 seconds.