Recipes

Twisted Eggs with Tomatoes & Goat Cheese

There’s no longer a reason to scramble for a great breakfast recipe. These eggs are prepared with tomatoes and goat cheese for an AM experience that’s absolutely amazing.
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Course Omelets
Cuisine Continental

Servings 6 servings
Calories 1883.93 kcal

Ingredients

  

  • 6 medium tomatoes, peeled, seeded, diced, and drained
  • 1 tablespoon(s) extra virgin olive oil
  • 1 garlic clove, minced
  • 1 small yellow onion, finely chopped
  • 12 large eggs, preferably organic
  • 1 freshly ground black pepper
  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) heavy cream
  • 6 ounce(s) fresh creamy goat cheese, crumbled
  • 4 tablespoon(s) finely shredded fresh basil leaves

Instructions

 

  • Bring a saucepan of water to a boil.
  • Fill a mixing bowl with ice and water and set it on the counter nearby.
  • Meanwhile, with a small, sharp knife, core the tomatoes and, on their undersides, cut a shallow X in their skins.
  • With a wire skimmer or slotted spoon, carefully lower the tomatoes into the boiling water and boil just until their skins begin to wrinkle, about 30 seconds.
  • Immediately remove them with the skimmer or spoon and transfer to the ice water to cool.
  • Peel the skins from the tomatoes, using your fingertips or, if necessary, the knife.
  • Cut the tomatoes horizontally in half and use a finger or the handle of a tbs to scoop out and discard their watery seeds.
  • Cut the tomatoes into 1/2-inch dice.
  • In a saute pan, heat the olive oil over medium heat.
  • Add the garlic and onion and saute until they just start to turn golden, about 3 minutes.
  • Add the diced tomatoes, reduce the heat slightly, and cook, stirring frequently, until they form a thick but still juicy sauce, 7 to 10 minutes.
  • Meanwhile, prepare the scrambled eggs.
  • Break the eggs into a large mixing bowl and season lightly with salt and pepper and whisk until smooth.
  • In a heavy saute pan over medium-low heat, melt the butter.
  • Add the eggs and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened, 3 to 5 minutes.
  • Stir in the cream and all but about 4 tbsp of the crumbled goat cheese.
  • Remove the pan from the heat while continuing to stir constantly.
  • The heat in the pan will melt the cheese and continue to cook the eggs, which should be creamy with very soft curds.
  • Season the tomato mixture to taste with salt and pepper and stir in half of the basil.
  • Spoon all but about 4 tbsp of the tomato mixture onto 6 heated serving plates, spreading it evenly into circles that cover most of the plates.
  • Mound the eggs on top, leaving a rim of tomato around them.
  • Top the eggs with the remaining tomato sauce, sprinkle with the remaining goat cheese and scatter the remaining basil on top.
  • Serve immediately.

Nutrition

Calories: 1883.93kcalCarbohydrates: 49.45gProtein: 116.07gFat: 136.61gSaturated Fat: 69.04gCholesterol: 2432.95mgSodium: 1815.51mgFiber: 11.99gSugar: 32.86g

Keyword Butter, Eggs, Tomato
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