Saturday, 20 September 2008 {12:36:00 pm}
| Tomato Recipe |
Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.
Scrambled Eggs à la Provençale
8 large or extra-large eggs
Salt and freshly ground pepper
1/4 cup Fresh Tomato Sauce
1 tablespoon extra virgin olive oil
1 tablespoon slivered fresh basil or chopped chives
1. Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
2. Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot – this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.
Yield: Makes 4 servings
Pantry and Refrigerator Staples:
Eggs
Extra virgin olive oil
Salt and whole peppercorns
Cheers;