I have a new summer breakfast. This is scrumptious, easy and quick — a recipe from The Kitchn blog — Scrambled Eggs with Fresh Corn, Goat Cheese, and Oven-Roasted Tomatoes. I had a surplus of corn and tomatoes, so I gave it a try. I made a few changes to the recipe (noted below) like skipping the step where the corn is microwaved because I like the crunch of fresh corn. I sautéed it a minute longer to make up for that.
Clearly I need to learn how to better operate this camera of mine, the one whose viewer screen is cracked and now permanently displays an abstract image of purple, white and black because I sat down on it one too many times climbing down into and up out of the Grand Canyon this spring. I took six photos on various settings but all of them turned out way too bright and not suitable for publishing so I’m showing you how it looked when The Kitchn made it.
Scrambled Eggs with Corn, Goat Cheese and Roasted Tomatoes
This recipe serves one.
- 2 thick slices of tomato (1/4 to 1/2″ thick)
- olive oil
- salt and pepper
- corn kernels scraped from 1 ear of corn
- 1 scallion or some chives, chopped
- 1/2 Tbsp unsalted butter — or bacon fat if you’re feeling decadent
- 2 eggs, beaten
- 1-2 ounces goat cheese, crumbled — could substitute Muenster or Monterey Jack
Turn your broiler to high. Drizzle both sides of the tomato slices with olive oil and season with salt and pepper. Put them on a baking sheet (covered with foil to have an easy clean-up) and broil about 8-10 minutes or until the tomatoes begin to caramelize on top.
Melt your butter in a skillet. Add the corn and scallions, season with salt and pepper. Cook for 1-2 minutes. Add eggs and scramble until just set (or however you like your eggs). Take the skillet off the heat and mix in the crumbled cheese.
Put the tomatoes on a plate and pile the eggs on top. Yum.