Scrambled Eggs with Tomatoes and Goat Cheese

Scrambled Eggs with Tomatoes and Goat Cheese


(1 vote) 4 1

I like to cook the eggs in more of a European style than some Americans are used to, continuously stirring them over low heat so they form soft, creamy curds. Melting some fresh goat cheese into the eggs adds still more flavor. The results are simple and spectacular. All you need to complete the meal are, maybe, a few strips of applewood-smoked bacon and some freshly toasted rustic bread — both of which, of course, you can also pick up at the farmers' market along with those other great ingredients.

Shared by ,
Northbrook, IL

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

1 serving


  • Water
  • 6 medium tomatoes, peeled, seeded, diced, and drained
  • 1 Tbs. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 small yellow onion, finely chopped
  • 12 large eggs, preferably organic
  • Salt
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 3 Tbs. heavy cream
  • 6 oz. fresh creamy goat cheese, crumbled
  • 4 Tbs. finely shredded fresh basil leaves

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Bring a saucepan of water to a boil. Fill a mixing bowl with ice and water and set it on the counter nearby. Meanwhile, with a small, sharp knife, core the tomatoes and, on their undersides, cut a shallow X in their skins. With a wire skimmer or slotted spoon, carefully lower the tomatoes into the boiling water and boil just until their skins begin to wrinkle, about 30 seconds. Immediately remove them with the skimmer or spoon and transfer to the ice water to cool.

Starting at the X, peel the skins from the tomatoes, using your fingertips or, if necessary, the knife. Cut the tomatoes horizontally in half and use a finger or the handle of a tsp. to scoop out and discard their watery seeds. Cut the tomatoes into 1/2-inch dice.

In a sauté pan, heat the olive oil over medium heat. Add the garlic and onion and saute until they just start to turn golden, about 3 minutes. Add the diced tomatoes, reduce the heat slightly, and cook, stirring frequently, until they form a thick but still juicy sauce, 7 to 10 minutes.

Meanwhile, prepare the scrambled eggs. Break the eggs into a large mixing bowl. Season lightly with salt and pepper and whisk until smooth.

In a heavy sauté pan over medium-low heat, melt the butter. Add the eggs and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened, 3 to 5 minutes. Stir in the cream and all but about 4 Tbs. of the crumbled goat cheese. Remove the pan from the heat while continuing to stir constantly. The heat in the pan will melt the cheese and continue to cook the eggs, which should be creamy with very soft curds.

Season the tomato mixture to taste with salt and pepper and stir in half of the basil. Spoon all but about 4 Tbs. of the tomato mixture onto 6 heated serving plates, spreading it evenly into circles that cover most of the plates. Mound the eggs on top, leaving a rim of tomato around them. Top the eggs with the remaining tomato sauce, sprinkle with the remaining goat cheese and scatter the remaining basil on top. Serve immediately.


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