Cheesy Roasted Tomatoes Scrambled Eggs

Friday, August 14, 2020

I love food, like a LOT. I have 13 cookbooks and 1000 pins in my recipe folder on Pinterest that due to working two jobs, running a blog and pretending to have a life have never happened. This time in self isolation has given me more time to cook, bake and experiment. So brace yourself for ton of recipes coming your way. Today on the menu, delicious and easy cheesy roasted tomato scrambled eggs 
What you will need:
3 eggs
1/4 cup heavy cream
1/3 shredded havarti cheese 
3 tbsp of olive oil
1 tbsp of butter
handful cherry tomatoes
1 tsp of salt and pepper
How to make it:
In a bowl whisk eggs, heavy cream, 1/2 tsp of salt and pepper. Once eggs are mixed well add cheese and mix well.
In a large non stick skillet, heat 1 tbsp of olive oil and butter on low heat. Add eggs and stir periodically. Cook for 8 minutes. DO NOT TURN THE HEAT UP.
Heat a cast iron pan and add remaining olive oil. Add the tomatoes and season with remaining salt and pepper. Cook for 5 minutes (or until tomatoes are breaking and look roasted).
Add tomatoes to egg and lightly stir them in. Cook for 4-5 more minutes.
Serve hot with toast (and turkey bacon), top with green onions (optional) and salt and pepper to taste.

Recipe inspired by Cravings Cookbook.