The Chew: Fine Herb Scramble With Roasted Tomatoes Recipe

The Chew: Fine Herb Scramble With Roasted Tomatoes

To help you do less shopping and more eating, Michael Symon suggested you create your own garden! If nothing else, an herb garden is truly the way to go. Michael was inspired by one man who transformed an empty swimming pool into a unique garden. The Garden Pool is now full of veggies, herbs, and chickens. That garden now provides almost half of the food the family eats. So many families were inspired by the family’s Garden Pool that he was able to turn it into a business, building ecosystems for other families. Michael took the incredible Garden Pool idea and used it to create a delicious dish. His Fine Herb Scramble with Roasted Tomatoes uses fresh ingredients with herbs, to make a delicious and healthy breakfast recipe.

To get the recipe, click next page.

The Chew: Fine Herb Scramble With Roasted Tomatoes Recipe Ingredients

• 2 tsp chives – finely chopped
• 1 tsp tarragon – chopped
• 3 tbsp unsalted butter – divided
• 4 C tomatoes on the vine – cut into wedges
• 1 bundle fresh thyme
• 2 cloves garlic – peeled
• 8 large eggs
• 2 tsp chervil – finely chopped
• 1 tsp parsley – chopped
• 2 oz robiola cheese – broken into small pieces
• 3 tbsp olive oil
• 4 slices crusty white bread – cut 1-inch thick
• kosher salt and freshly ground black pepper

The Chew: Fine Herb Scramble With Roasted Tomatoes Recipe Directions

1. Put a large nonstick pan over medium heat
2. In a large bowl, add the eggs, tarragon, chervil, chives, and parsley
3. Add 2 tbsp butter then whisk to mix
4. Add the egg mixture to the pan, then scramble the eggs using a rubber spatula, to break up any large lumps that form, for about 30 seconds
5. Season with salt and pepper
6. Keep cooking until the eggs are just set, about 3-4 minutes
7. In the last minute of cooking, add the cheese and another tbsp of butter
8. Stir to mix and melt
9. Serve the eggs over grilled bread with a spoonful of roasted tomatoes

For the Roasted Tomatoes:

1. Preheat oven to 425 degrees
2. Put the tomatoes on a baking sheet, then drizzle with olive oil and salt and pepper
3. Add the thyme then toss
4. Roast until softened and blistered, about 20 minutes
5. Remove the thyme bundle, then set aside to cool

For the Toast:

1. Brush both sides of the bread with a good amount of olive oil
2. Season with salt and pepper
3. Put on the grill until soft, warm, and a little charred
4. Remove from the grill then rub the bread with a garlic clove and set aside