Scrambled eggs – Ingredients
- Cherry tomatoes
- Cayenne pepper
- Olive oil
Scrambled eggs – Cooking
I started by washing the cherry tomatoes and cutting them in half. Then I roasted them on high temperature in the olive oil and added the rosemary. This time, I cooked on fire, so I can’t suggest the temperature very well this time.
Open the eggs meanwhile and mix them together with a dash of milk in a cup and scramble them with a fork. Season this mix with salt and cayenne pepper and scramble it well again with the fork.
Cut the basil in thin slices. When the tomatoes became a little softer and got a nice color, add the egg-milk-mix and the basil. Let it roast for a short time and then reach the typical scrambled eggs-consistency by constant scrambling. When the eggs got nice soft and thick, remove the pan from the fire and serve it on a dinner mat. Now season it a little with the black pepper at the table and enjoy!
Bon appétit, enjoy your meal and have fun cooking!