Did You Know? Chefs in early French kitchens used the on and off heat method long before modern stoves existed. Moving pots on and off heat gave them control before temperature dials were a thing.
Ingredients
- Tomatoes on the vine
- Olive oil
- Salt and pepper
- 4 eggs
- 1 tbsp butter
- 1 tbsp cream cheese
- Bread
- Chopped parsley
Directions
- Place the tomatoes on an oven plate, spray with olive oil and season with salt & pepper. Roast at 400°F for 15 to18 minutes.
- Heat a small pot over low heat. Crack in the eggs and add the butter. Stir continuously, keeping the eggs moving, 30 seconds on the heat then 30 seconds off the heat. Repeat this cycle until the eggs become creamy.
- Season with salt and pepper, add the cream cheese, and stir until smooth.
- Butter both sides of the bread and toast until golden.
- Place the creamy eggs over the toasted bread. Add the roasted tomatoes on the side. Garnish the eggs with chopped parsley.
by BitesAndLaughs
10 Comments
I think that style of scrambled is so gross haha. Each to their own, but give me big tender curds (à la folded) any day over these. Not dissing your technique or your preferences at all!
Delish……for an appetizer, what is the entree?
Looks like a lovely breakfast! I’ve half done them his way but never really gone all out and tried to do it properly… This may have changed my mind..
Its a lot of butter
Does the cream cheese make the egg runny?
Is buttering the bread *before* toasting also pre-modern kitchen appliances?
I know cream cheese works (and sour cream, yogurt, etc.), but Ramsay uses crème fraîche
Omg yes, those eggs look sooo good
I did not know, that fact is beyond trivial and I’m quite a fan of it. Glorious execution, and those tomatoes came out wonderfully too.
Beautifully plated! those eggs look next level! Gordon would approve😄