Before I started cooking, I watched a ton of cooking shows in the Lifestyle Network. I was especially fond of Jamie Oliver’s show, The Naked Chef. He makes cooking seem like a lot of fun, not focusing too much on those stiffly decorated gourmet-style garnished dishes, but on the rustic side of it which made old-style cooking so much more favorable.
What I remember most from his show was that he has a nice garden, from which he takes wonderful herbs to use in cooking or to dry for storage. Deeply inspired, I bought a lot of dried herbs from the supermarket. And I remember the very first dish I cooked with them. Creamy scrambled eggs with tomato, basil, and pepper. The dried basil definitely upped this really simple dish and blended wonderfully with the half-cooked tomatoes and pepper-infused milk. The result: soft and creamy herbed eggs best served with a piece or two of sausage. I cooked this for an early breakfast last Sunday, and it was just gorgeous.
Creamy Basil-Tomato Scrambled Eggs
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 tsp minced garlic
- ½ tsp ground black pepper
- 1 tomato, diced
- 1 ½ tsp dried basil
- A dash of olive oil
- Combine milk, pepper, basil, and eggs. Beat lightly with a fork.
- Heat a nonstick pan and drizzle with olive
- Add the garlic and tomato and sauté well.
- Pour the egg mixture all at once and mix lightly with a spoon, making sure that no part becomes browned at the bottom.
- Cook until set but still soft and creamy.
- Serve hot with fried rice and breakfast sausages.