Comforting Scrambled Eggs with Roasted Tomatoes
Thermomix recipe: Comforting Scrambled Eggs with Roasted Tomatoes. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g cherry tomatoes, halved
- 20 g olive oil
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 8 large eggs
- 50 g milk or cream
- 20 g unsalted butter
- Fresh chives or parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 200°C (400°F). In a medium bowl, toss the halved cherry tomatoes with 20 g olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread the seasoned tomatoes in a single layer on a baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized. Set aside.
- Crack 8 large eggs into the Thermomix mixing bowl. Add 50 g milk (or cream), the remaining ½ tsp salt, and ¼ tsp black pepper. Insert the butterfly whisk. Whisk 10 sec / Speed 3. Remove the butterfly whisk and set aside the egg mixture.
- Add 20 g unsalted butter to the mixing bowl. Melt 2 min / 60°C / Speed 1.
- Reinsert the butterfly whisk. Pour the whisked egg mixture into the mixing bowl. Cook 6-8 min / 80°C / Speed 2 (Reverse), or until the eggs reach your desired consistency. Pause halfway through cooking to scrape down the sides of the bowl with the spatula if needed.
- Carefully remove the butterfly whisk. Transfer the scrambled eggs to serving plates. Top with the roasted tomatoes and garnish with fresh chives or parsley, if desired. Serve immediately.
- Last 1-2 min: 90°C | Speed 1-2 (Reverse) to settle and prevent sticking.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.