Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.

Ingredients

  • 8 large or extra-large eggs
  • Salt and freshly ground pepper
  • ¼ cup Fresh Tomato Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon slivered fresh basil or chopped chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      176 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 372 milligrams cholesterol; 214 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
  2. Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot – this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.

About 10 minutes

Dining and Cooking