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MICHAEL SYMON Fine Herb Scramble with Roasted Tomatoes

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Give your scrambled eggs an upgrade with some herbs & roasted tomatoes!

8 large eggs
2 teaspoons chives (finely chopped)
2 teaspoons chervil (finely chopped)
1 teaspoon tarragon (chopped)
1 teaspoon parsley (chopped)
3 tablespoons unsalted butter (divided)
2 ounces robiola cheese (broken into small pieces)
4 cups tomatoes on the vine (cut into wedges)
3 tablespoons olive oil
1 bundle fresh thyme
4 slices crusty white bread (cut 1-inch thick)
2 cloves garlic (peeled)
kosher salt and freshly ground black pepper (to taste)

Place a large nonstick pan over medium heat. In a large bowl add the eggs, chives, chervil, tarragon and parsley and 2 tablespoons butter, whisk to combine. Add the egg mixture and scramble the eggs with a rubber spatula in the pan, breaking up any large lumps that form as the eggs set, about 30 seconds. Season with Kosher salt and freshly ground black pepper. Continue to cook until the eggs are just set, about 3-4 minutes. In the last minute of cooking, add the cheese and 1 more tablespoon of butter. Stir to combine and melt. Serve eggs with grilled bread and a spoonful of roasted tomatoes.
For the Tomatoes: preheat oven to 425ºF. Place the tomatoes on a baking sheet, drizzle with olive oil and season with Kosher salt and freshly ground black pepper. Add the thyme and toss to combine. Roast until softened and blistered, about 20 minutes. Remove the thyme bundle and set aside to cool.
For the Toast: liberally brush both sides of the bread with olive oil. Season with Kosher salt and freshly ground black pepper and place on the grill until soft, warm and lightly charred. Remove from the grill, rub the surface with a garlic clove and set aside.
Tip: use your favorite combination of herbs and cheese!

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