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Tuscan Scrambled Eggs




6 eggs
2+ tbsps of heavy cream
butter for the pan

12 cherry tomatoes (grape tomatoes also work), sliced in half
2 scallions, chopped (save greens for topping)
pinch of thyme
2 tbsps olive oil
shaved parmesan cheese for topping


Add butter to fry pan, enough to cook eggs. Heat, but do not brown butter. While heating, whisk eggs. When fry pan is ready, pour eggs in and let set up slightly. Then, gently fold eggs over and over, scraping bottom of fry pan to cook through. (Like you would usually cook scrambled eggs.) When eggs are just about done, pour in 2 or more tablespoons of heavy cream, turn off heat and fold the cream gently into the eggs. The eggs will immediately get creamy. (Don't add the cream at the beginning, it doesn't come out the same way.)

In a second fry pan, at the same time, heat the olive oil and add the tomatoes, scallions (reserving the green tops) and thyme. What you are doing here is merely warming, not cooking the tomatoes and scallions.

When the eggs are done, plate and immediately top with tomatoes and scallions. Add the green, chopped tops of the scallions and shaved parmesan to the top of the eggs. Serve with your favorite breakfast meat and toast or biscuits