Indulge in a culinary delight with our exquisite Scrambled Eggs with Slow-Roast Tomatoes on Toast, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the velvety texture of scrambled eggs with the vibrant flavors of slow-roasted tomatoes, all nestled atop a crisp, golden toast. Each bite offers a delightful contrast of textures and a burst of flavors, making it the perfect choice for a hearty breakfast or brunch.
In addition to our signature Scrambled Eggs with Slow-Roast Tomatoes on Toast, we also present a collection of equally enticing recipes that cater to diverse dietary preferences and culinary aspirations. From the classic Scrambled Eggs with Chives, a timeless favorite that showcases the simplicity of fresh herbs, to the indulgent Scrambled Eggs with Smoked Salmon and Avocado, a luxurious combination of flavors and textures, our recipes offer something for every palate.
For those seeking a vegetarian delight, the Scrambled Tofu with Spinach and Mushrooms is a vibrant and protein-packed dish that delivers a satisfying savory experience. And for a sweet and savory twist, the Scrambled Eggs with Berries and Goat Cheese offers a unique combination of flavors that will leave you craving more.
No matter your dietary preferences or culinary inclinations, our collection of scrambled egg recipes promises to provide a culinary journey that will elevate your breakfast or brunch experience. So, gather your ingredients, prepare your taste buds, and embark on a delightful culinary adventure with our curated selection of scrambled egg recipes.
SCRAMBLED EGGS & SLOW-ROAST TOMATOES ON TOAST
These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes
Provided by Kirstie Allsopp
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
- Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
- Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.
Nutrition Facts : Calories 496 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
EGGS WITH TOMATO ON TOAST
Provided by Marco Canora
Categories Bread Egg Tomato Brunch Father's Day Healthy Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Separate the eggs, reserving each yolk in its shell and combining 2 whites in a cup. Refrigerate the remaining 2 whites for another use.
- In a cold medium skillet, combine the oil, garlic, peperoncini, and oregano. Turn on the heat and warm over medium-high heat until the garlic begins to fry (without browning) and the mixture becomes fragrant, about 2 minutes.
- Raise the heat to high, then use your hands to crush each tomato into the pan, allowing the juice to fall into the skillet. Season lightly with salt and pepper. Fry the tomatoes, continuing to break them up with the fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes. Add the basil.
- Lower the heat to medium and stir in the egg whites. Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.
- Turn off the heat. Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each. Slip an egg yolk into each indentation. Draw the sauce in from the edges of the pan around each of the yolks. Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.
- Gently spoon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoon helps prevent breaking the yolk.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- Roast the tomatoes slowly at a low temperature to concentrate their flavor.
- Use a variety of herbs and spices to flavor the tomatoes.
- Scramble the eggs until they are just set, so that they are still slightly runny.
- Use a good quality bread for the toast.
- Top the toast with the scrambled eggs, roasted tomatoes, and any other desired toppings.
Conclusion:
This recipe for Scrambled Eggs with Slow-Roast Tomatoes on Toast is a delicious and easy-to-make breakfast, lunch, or dinner option. The roasted tomatoes are packed with flavor, and the scrambled eggs are cooked to perfection. The combination of the two on top of toasted bread is simply irresistible.
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