This scrambled eggs recipe originates from the Provence region of France. Great for breakfast or brunch.
Ingredients
- 1 1/2 tbsps olive oil
- 2 medium ripe tomatoes,skinned , deseeded and diced
- a small pinch sugar
- 2 garlic cloves, bruised
- a small pinch fines herbes
- 4 organic eggs lightly whisked and seasoned.
- 2 tbsps fresh basil leaves torn
- 1/2 oz butter
- salt and black pepper
Servings:
Instructions
- Heat the oil in a small heavy frying pan and add the tomatoes, sugar, garlic and fines herbes. Cook over a moderate heat, stirring, until the tomato juices have evaporated. Remove and discard the garlic then season the tomatoes.
- Pour the eggs over the tomatoes , then lower the heat and cook very gently, stirring occasionally with a wooden spoon until the eggs have formed soft curds.
- When the eggs are almost done add the basil, then remove from the heat and stir in the butter, cut up small.
- Serve immediately with toast or crusty bread.
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