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Recipe details
Tomato, basil & Parmesan scrambled eggs
Scrambled eggs with butter-cooked plum tomato, Parmesan, cream, and basil, served with toasted ciabatta.
≈ 351 kcal/100 g · ≈ 225 kcal/serving
10 minEasyBritish
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
plum tomato100 g
butter5 g
grated Parmesan cheese7 g
large free-range eggs2 pcs
cream15 ml
basil leaves2 g
ciabatta, for serving35 g
Cookware and utensils
nonstick frying pan
spatula
mixing bowl
knife
toaster or grill
Directions
01
Cut the plum tomato into wedges.
Products
plum tomato — 100 g
Action
cut
Time
1 min
Temperature
no heat
02
Melt the butter in a frying pan over medium heat.
Products
butter — 5 g
Action
melt
Time
1 min
Temperature
medium heat, about 350°F (175°C)
03
Cook the tomato wedges in the butter.
Products
plum tomato — 100 g; butter — 5 g
Action
cook
Time
1 min
Temperature
medium heat, about 350°F (175°C)
04
Whisk the eggs, cream, and half of the Parmesan together.
Products
large free-range eggs — 2 pcs; cream — 15 ml; grated Parmesan cheese — 7 g
Action
whisk
Time
1 min
Temperature
no heat
05
Add the egg mixture to the pan and scramble until softly set.
Products
large free-range eggs — 2 pcs; cream — 15 ml; grated Parmesan cheese — 7 g
Action
scramble
Time
4 min
Temperature
medium-low heat, about 300°F (150°C)
06
Toast the ciabatta.
Products
ciabatta, for serving — 35 g
Action
toast
Time
2 min
Temperature
medium heat, about 350°F (175°C)
07
Spoon the eggs onto a plate and scatter over basil and the remaining Parmesan.
Products
basil leaves — 2 g; grated Parmesan cheese — 7 g
Action
garnish
Time
1 min
Temperature
no heat
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