Scrambled Eggs with Arugula and Tomatoes
I love gently scrambled eggs with arugula and tomatoes. The flavors all work so well together for a satisfying and easy to prepare brunch recipe.
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Servings: 2
Calories: 350kcal
Equipment
- Skillet
Ingredients
- 8 ounces cherry tomatoes quartered
- 1 clove garlic peeled and thinly sliced
- 2 teaspoons extra virgin olive oil
- 4 ounces arugula
- 4 eggs
- 2 tablespoons heavy cream
- 2 tablespoons butter divided
- Salt, pepper, and crushed red pepper to taste
Instructions
Prepare the Cherry Tomatoes:
- Combine the cherry tomatoes with the sliced garlic in a bowl. Add the extra virgin olive oil, salt, pepper, and crushed red pepper to taste and let sit for 5 minutes.
Whisk the Eggs:
- Crack the eggs into a bowl and add heavy cream, salt, and pepper. Whisk until smooth.
Cook the Tomatoes:
- Heat 1 tablespoon butter in a skillet over medium heat. Add the tomatoes and cook for 3-4 minutes until softened. Add the arugula and cook an additional 2 minutes until wilted. Divide the tomatoes and arugula between two plates. Carefully wipe out the skillet and turn the heat to low.
Scramble the Eggs:
- Melt the remaining butter into the skillet over low heat. Once melted, pour the eggs into the skillet and let them set up for a minute or two. Using a rubber spatula, gently pull the eggs in from the outside to the center. Continue doing this until the eggs are set up with large curds and aren't overcooked. As soon as 90% of the eggs have set, turn off the heat and allow the residual heat to continue cooking the eggs for another minute or so.
To Serve:
- Divide the scrambled eggs between the plates and serve with more pepper, if desired. Enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Sodium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin C: 35mg
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