AmericanEasy · Hot
Scrambled Eggs with Tomato and Basil
Soft, buttery scrambled eggs folded with ripe tomato and torn fresh basil. No theater, just a proper savory plate before noon.
Prep
10 min
Cook
10 min
Total
20 min
Method
Prepare the Tomatoes
Cook the Scrambled Eggs
2
Crack the eggs into a cold saucepan. Add the butter, salt, and black-pepper. Whisk gently to combine.
3
4
Remove from heat while they still look slightly underdone—they will carry over cook.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
273
per serving
High in protein · 14gLow sugar · 4gLow salt · 221mg
Protein
14g
Carbs
6g
Fat
22g
Sat. fat
11g
Fiber
2g
Sugar
4g
Sodium
221mg
Gluten FreeLow CarbGrain FreeHeart HealthyLow SodiumWeight ManagementHigh ProteinBalanced Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
23Pt
Runoff
0.07g P
egg drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
3
Sweet
4
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CreamyTenderSoft
Aromas
HerbalButteryFreshSavory
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Remove eggs from heat while slightly underdone to account for carryover cooking. Eggs should reach a safe temperature to eliminate salmonella risk.
Cross Contamination
Use separate utensils for raw egg handling and final plating. Wash hands thoroughly after cracking eggs before touching other ingredients or equipment.
Storage
Serve immediately. If storing leftovers, refrigerate within 2 hours in an airtight container at 40°F or below and consume within 2 days.
High Risk Population
Elderly, pregnant individuals, young children, and immunocompromised persons should ensure eggs are fully cooked. Consider pasteurized eggs for vulnerable populations.
Handling
When blanching tomatoes, transfer from boiling water to ice bath promptly to stop cooking and prevent burns. Use proper grip when handling hot cookware.
Shelf Life
Cooked egg dishes are highly perishable. Do not leave at room temperature for more than 2 hours. Reheat leftovers to 165°F before consuming.
Pro Tips
Technique
Start your eggs in a cold saucepan with cold butter. This is not a drill or a style choice — it is physics. The butter melts as the pan heats, coating every curdfold in fat before they tighten. Constant, gentle stirring. Remove from heat while they still look slightly underdone. They will finish themselves. Trust the carryover.
Substitution
Cherry tomatoes can stand in for medium tomatoes, but know they carry more water and less flesh. Give them a brief blot and a squeeze, or accept a looser scramble. I prefer the latter, but I have flexible standards for flexibility.
From the chef
Four eggs, two tomatoes, six basil leaves. You need not complicate breakfast further. This is not a deconstructed scramble or a 'farmers market experience' — it is simply a plate of proper scrambled eggs with something good in them. I have stood in brunch queues and I have stood in the shower, and I can tell you which one left me more fulfilled. Eat before noon. Eat without ceremony. That is the whole abolition.
TagsEasyQuickVegetarianBreakfastOne Pan
AllergensEggsMilk
Source: generated · June 10, 2026