Chef John's Summer Scrambled Eggs
Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!
- Serves: 1 person
- 3large eggs
- 1pinch red pepper flakes
- 9cherry tomatoes, halved
- 2tablespoons crumbled feta cheese
- 1tablespoon very thinly sliced fresh basil leaves
- olive oil
- 1pinch sea salt
Step 1Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
Step 2Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
Step 3Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.