TEMECULA – Scrambled eggs are a versatile breakfast and brunch staple. Many ingredients can be added to scrambled eggs to give them a fresh taste each time.
The following recipe for “Bacon and Tomato Scramble” is from Norman Kolpas’ “Buongiorno! Breakfast and Brunch, Italian Style,” published by Contemporary Books.
Bacon and Tomato Scramble
Yields 4 to 6 servings
- 4 Roma (plum) tomatoes
- 6 strips good-quality lean smoked bacon, cut crosswise into 1/2-inch pieces
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 12 extra-large eggs, beaten until slightly frothy
- Freshly ground black pepper
- 2 tablespoons finely shredded fresh basil
With the tip of a small, sharp knife, cut out the cores of the tomatoes. Cut each tomato in half crosswise and, with a fingertip, scoop out and discard the seeds. Cut the tomatoes into rough 1/2-inch dice.
Scatter the bacon pieces evenly in a nonstick skillet and cook over medium-low heat until golden brown, about five minutes. With a slotted spoon, remove the bacon from the pan and drain on paper towels. Pour off almost all of the fat from the skillet, leaving just a thin glistening.
Return the skillet to medium-low heat and add the butter and shallots. Saute until the butter has melted and the shallots begin to sizzle, about two minutes.
Add the eggs and cook, stirring occasionally with a wooden spoon and scrape the bottom of the skillet, until the eggs form very moist, creamy curds.
Stir in the tomato and bacon pieces, season to taste with salt and pepper, and continue cooking until done, taking care that the eggs remain on the soft and creamy side.
Serve garnished with the basil.