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Goats cheese and basil scrambled eggs
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy basil-topped eggs with soft goat cheese.
Ingredients:
  • 8 eggs
  • 6 egg tomatoes, halved lengthways
  • 18.40 gm oil
  • 80ml (1/3 cup) thickened cream
  • 10g butter
  • 100g goats cheese, broken into large pieces
  • 4 bagels, split, toasted
  • 62.50 ml torn fresh basil leaves
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the tomatoes cut-side up on the tray. Drizzle with half of the oil and season with salt and pepper. Bake for 40 minutes until tender.
  • In a bowl, gently crack the eggs and pour in the cream. Whisk until blended perfectly.
  • In a heavy-based frying pan over medium heat, heat the butter and remaining oil until foaming. Swirl to coat the base and pour in the egg mixture. Let it cook undisturbed for 30 seconds, then gently push the mixture from one side to the other in 4 directions using a flat-edged wooden spoon.
  • Continuously swirl the mixture every 10 seconds along the pan's edge to prevent sticking. Cook for 3-5 minutes until most of the eggs are set but still creamy. Take off the heat and delicately fold in the goat cheese.
  • Arrange the bagels and roasted tomato on serving plates, then add the scrambled eggs on top before finishing with a sprinkle of fresh basil leaves. Enjoy!

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