Scrambled Eggs
Sometimes the simplest breakfasts are the ones that feel most indulgent. Creamy, cloud-like scrambled eggs paired with sweet, bursting cherry tomatoes are a match made in morning heaven. It’s quick, nourishing, and looks beautiful on the plate, perfect for a lazy weekend or a speedy weekday treat.
Ingredients (serves 2)
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 2 tbsp butter (or olive oil)
- Salt and freshly ground black pepper, to taste
- A pinch of fresh herbs (basil, parsley, or chives work wonderfully)
Method
- Prep the tomatoes
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the cherry tomatoes, cut side down, and cook for 2–3 minutes until they start to soften and release their juices. Season lightly with salt and pepper, then set aside. - Whisk the eggs
In a bowl, whisk the eggs with a pinch of salt until the mixture is smooth and slightly frothy — this helps make your scramble extra fluffy. - Low and slow for perfect eggs
Reduce the heat to low and add the remaining butter to the skillet. Pour in the eggs and let them sit for a few seconds, then gently stir with a spatula, pushing the mixture from the edges toward the centre. Keep the movement slow and steady — you’re coaxing them into creaminess. - Bring it all together
When the eggs are about 80% set (still a little runny), gently fold in the warm cherry tomatoes. Remove from heat — the residual warmth will finish cooking the eggs without drying them out. - Serve and enjoy
Sprinkle with fresh herbs, add a crack of black pepper, and serve immediately with crusty bread or buttered toast.
Tip: For an extra indulgent touch, crumble in some feta or goat cheese just before adding the tomatoes. The creamy tang works beautifully with the sweet tomatoes.
