Hamburger Helper has added a photo to the pool:
I was craving soft scrambled eggs with a slow-oven roasted tomato. But as I didn't feel like roasting one tomato for 2 hours, I did the following:
1 medium tomato
1/4 medium yellow onion
butter
salt
sugar
3 large eggs
Grana Padano or other kind of hard cheese
In 1 small pan melt butter until bubbling but not brown. Chop the tomato into 1/2 cubes and add to pan, skin and seeds and all. Season with salt and sugar to draw the juices out and caramelize it slightly. Finely chop the onion and add. Toss to spread in pan and cover all pieces with butter. Allow for the juices to thicken. Taste for seasoning and turn off heat.
Meanwhile, whisk the eggs in a bowl. Heat second small pan and add butter. When the butter is foaming but not brown, add the eggs. Stir slowly and make sure the heat is low. Stir from time to time to gather the curds and allow the liquid to cook. When the eggs are soft scrambled and still slightly moist, turn off the heat and plate.
Add the tomatoes over the eggs. Grate some cheese over everything. If I had parsley, I would have chopped some up and sprinkled. A small pinch of thyme would go well if added to the tomatoes. So would a few drops of cream. The combinations are endless, but any kind of soft scrambled eggs and cooked tomatoes are always delicious.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://ift.tt/1LOQSER
No comments:
Post a Comment