Pavani from Cook's Hideout is hosting this edition of Weekend Breakfast Blogging while Nandita is away.
Weekends are a time for going out for Breakfast so I thought I'd once again replicate one of my favourite cafe breakfasts. In this dish scrambled eggs go from ho-hum to yum - teamed with slow-roasted baby tomatoes, fresh basil and goat's cheese, this is a dish you'll be wanting to have again and again.
Mediterranean Scrambled Eggs
For 1 serve:
2 free-range eggs
1 tablespoon cream
6 slow-roasted baby tomatoes
fresh basil leaves, shredded
fresh goat's cheese, cubed and a few slices for garnish (Marinated Fetta would also work well)
freshly ground salt and pepper
1 thick slice Ciabatta bread, toasted
Break the eggs into a bowl and add the cream and a grind of salt and pepper. With a fork very lightly whisk to break up the yolks - don't over-whisk this. Fork through the cubed cheese, basil and tomatoes.
Heat a small saucepan over a low flame, with a generous knob of butter - the butter is very important to the taste and texture of the final result. When the butter has just about melted, add the egg mixture. Using a spatula, stir from the outside towards the centre - I think the key to those creamy scrambled eggs is to use a low heat and to continue stirring, you want to avoid overcooking the eggs as much as possible. When you feel it's beginning to thicken, take it from the heat, keep stirring to ensure an even spread of heat. When they are just coming together, serve on hot toasted bread.
Garnish with a few thin slices of goat's cheese and a grinding of fresh black pepper.
Tagged with Weekend Breakfast Blogging