Scrambled eggs with tomato and basil

Name: Scrambled eggs with tomato and basil
Prep time: 10 min
Total time: 10 min
Yield: Makes 2 Servings
Ingredients: 5 eggs; 1½ tablespoons butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup roughly chopped basil; 1 medium tomato, peeled, seeded, and chopped into ¼-inch cubes

Preparation info

Makes
2
Servings

Difficulty
Easy
Ready in
10 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Slightly more flavor than the first version, and no more difficult, this begins to give you an idea of the possibilities. Serve at brunch, lunch, or dinner.

Ingredients

5 eggs
1½ tablespoons butter
Salt and freshly ground black pepper

Lunch
Dinner
Vegetarian
Gluten-free
Brunch

Method

Combine the eggs, butter, and salt and pepper to taste in a saucepan or skillet, preferably one with sloping sides. Turn the heat to medium-high and begin to beat the egg mixture with a whisk, stirring almost constantly but not too fast; you do not want it to become foamy.
After the butter melts, the mixture will begin to thicken, and then to lump up in small curd