Entrées
AM & Breakfast
This fresh breakfast scramble is great served over grilled rustic bread.
Makes 2 – 4 servings
4 Campari® Cocktail Tomatoes
6 eggs
1/4 cup milk
1/4 tsp salt
a few grinds fresh pepper
2 tsp butter
2 Tbsp minced fresh chives
3 Tbsp (2 oz) crumbled soft goat cheese
Cut tomatoes in half, squeeze out (and discard) seeds, then dice. Set aside.
In a medium bowl whisk together eggs, milk, salt, and pepper. Melt butter over medium heat in a 10” nonstick skillet until butter is melted and bubbling. Add egg mixture and cook slowly, stirring with a heat-resistant rubber spatula, until eggs are almost set.* Stir in tomatoes and chives. Sprinkle with goat cheese. Serve with thick-sliced good-quality grilled bread.
Chef’s Note: *As eggs set and you add tomatoes, eggs will begin to look wet or undercooked; do not worry, they are cooked. If you have kept the heat low, the moisture is from the tomatoes. Do not raise the heat or overcook the eggs, as this will cause them to break and look curdled and wet.
