Scrambled Eggs with Pecorino Romano and Tomatoes

Many years ago I got lazy cooking scrambled eggs and just cracked them into the melted butter in the skillet and loosely scrambled them in the pan. I would keep the yolks intact until the whites were nearly cooked and then break them and let them just barely set. I was recently reminded of that method and that’s how I made these beautiful Vital Farms eggs for yesterday’s breakfast. I browned some green onions in butter then added the eggs. Of course I also added a bunch of grated Pecorino Romano and some home grown cherry tomatoes at the end. So simple and so delicious.

Home Cookin v9.81 Chapter: Meat Fish and Eggs SCRAMBLED EGGS WITH PECORINO ROMANO AND TOMATOES 1 Tbsp butter
4 large eggs
12 cherry tomatoes
1/4 cup grated Pecorino Romano Cheese
salt and pepper to taste

Melt the butter in a medium-sized skillet over medium-high heat and swirl it around to coat the botto of the skillet. When it is bubbling, crack the eggs into the skillet and scramble around the yolks until the whites are set. Break the yolks and scramble them gently around the whites so they stay somewhat separate. While the yolks are still a little runny before they are set to your liking add the cheese and the tomatoes and gently stir the cheese into the egg mixture.

Remove from the heat and continue stirring for a few minutes to get to your desired consistency. Transfer the eggs to a plate and season to taste.

6/24/2020

Exported from Home Cookin v9.81