Roasted Tomatoes with Scrambled Eggs and Arugula
Today is my last full day in Florida.
Errr…that is, assuming nothing goes wrong at my Doctor’s appointment this morning and I have to stay for some strange reason, knock on wood!
But, it’s bittersweet. I’m so super happy to get back to Seattle to see Mikey and Rook (who we will have had for a year this week!). It’s hard going almost a month without seeing your significant other—or your boyfriend. Hahaha, juuuust kidding! But I do truly miss them both so much it hurts.
But, I’m sad to be leaving my family. I love being at home and feeling like I’ve time-traveled back to my childhood. I’ve, of course, done a lot of cooking since I’ve been here, but so have my parents. It’s so nice to have someone cook for me once in a while! My mom is always willing whip up something for anyone who is hungry. Oh, and did I mention she does my laundry while I’m here? She’s pretty awesome.
Anyway, this is the breakfast that I’ve cooked up for my family the past two days. Yes, two in a row because it’s that amazing. Actually, my sister proclaimed that I was never allowed to leave after the first serving.
You guys know I’ve been drowning in cherry tomatoes over here after I picked up a flat of them last week, and they were just about reaching the end of their lives. What to do? Roast them!
Roasted tomatoes, and more specifically, roasted tomatoes with scrambled eggs are my new obsession. Holy moly, you guys..the juicy, caramelized tomatoes pair so perfectly with the creamy eggs. The spicy arugula adds a bit of zip and freshness on the side. And you HAVE to serve some nice crusty toast with it all. It’s actually mandatory because then you can pile everything onto for that perfect bite that will send you straight into a state of bliss.
These tomatoes don’t necessarily have to go with eggs, though. Put them over pasta, serve them as a bruschetta with goat cheese toasts, bath in them… Point is, they are incredible, and I’m sad we ate them all already!
Ingredients
- 1 and 1/2 to 2 lbs cherry tomatoes
- 4-5 garlic cloves, smashed
- 1/2 cup extra virgin olive oil
- 2 tbsp balsamic vinegar (I used white balsamic)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 tsp packed brown sugar
- kosher salt
- 1 and 1/2 tbsp butter
- 12 large eggs
- 1 to 2 tbsp mascarpone cheese
- kosher salt and freshly-cracked pepper
- baby arugula
- toast
Instructions
- Preheat your oven to 325 degrees.
- Add the tomatoes into a large baking dish or cast-iron skillet.
- In a small bowl, whisk together the garlic, olive oil, balsamic, thyme, sugar, and salt, and pour over the tomatoes.
- Bake until softened and caramelized, about 60-80 minutes.
for the eggs:
- In a large skillet, melt the butter over medium heat. Add in the eggs and mix with a rubber spatula, breaking up the yolks and combining. Continually stir over the heat until the eggs are almost done, but still a bit runny. Add in the mascarpone and stir to combine. Season with salt and pepper.
to serve:
- Portion the eggs out onto the plates. Add a scoop of the roasted tomatoes and a bit of their liquid over the eggs, and serve with a small handful of arugula and some toast.
Notes
tomato recipe from here
I am crazy about roasted tomatoes, but I have never roasted them with balsamic and that sounds amazing. Guess I have to whip up a batch soon 🙂
Rachael replied: — May 27th, 2014 @ 1:39 pm
Oh gosh, it was *life-changing*, haha!