Tuscan Scrambled Eggs with Sun-Dried Tomatoes
Transform simple eggs, sun-dried tomatoes, and heavy cream into a tender italian breakfast. Simple techniques yield impressive results that look and taste restaurant-quality. Great for entertaining guests, whether you're new to cooking or experienced.
Time Breakdown
Ingredients (4 servings)
- 8 wholeeggs, beaten
- 1/3 cupsun-dried tomatoes, choppedoil-packed
- 1/4 cupheavy cream
- 2 tablespoonsfresh basil, chopped
- 1/4 cupparmesan cheese, grated
- 2 tablespoonsbutter
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Instructions
- 1
In a bowl, whisk together eggs, cream, salt, and pepper until well combined and slightly frothy.
2min - 2
Melt butter in a large non-stick skillet over medium-low heat. Add the egg mixture and let sit for 30 seconds without stirring.
1min - 3
Gently push eggs from edges to center with a spatula, letting liquid egg flow to the edges. Add sun-dried tomatoes when eggs are half set.
3min - 4
When eggs are mostly set but still slightly glossy, remove from heat. Stir in parmesan and basil. The residual heat will finish cooking.
1min - 5
Serve immediately on toasted Italian bread or with fresh fruit.
1min
Frequently Asked Questions
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