Scrambled Eggs à La Provençale Recipes

EGGS IN TOMATO SAUCE

Steps:

• Warm a thin layer of olive oil in a small skillet. Add the diced onion and sauté over medium-low heat until translucent - about 5 minutes. In the meanwhile, prepare your tomatoes by removing the flesh/pulp from the tomatoes. Discard the skin; give the pulp a rough chop.
• Add the garlic to the onion and sauté for 30 seconds. Add the chopped up tomato pulp along with the tomato paste. Stir together and cook for 1 minute, then add 1/8 cup of water.
• Add the leaves from the sprig of thyme, about 1/2 tsp of salt (or to taste) and a pinch of freshly ground pepper. Let the mixture simmer over low heat for a few minutes for the tomatoes to soften up a bit.
• Crack the eggs open and onto the tomato sauce. Set the heat to medium-low and place a lid over the skillet. Let the eggs cook for about 4-6 minutes, until the yolks have obtained a thin white film over them and the whites are cooked.
• Before serving, sprinkle a small pinch of salt and pepper over just the eggs. Garnish with a drizzle of olive oil and/or fresh parsley or basil.

SCRAMBLED EGGS à LA PROVENçALE

Steps:

• Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
• 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.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

FRENCH-STYLE SCRAMBLED EGGS

Steps:

• In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.