German cuisine · Breakfast & Eggs

Scrambled Eggs with Tomatoes

Softly set scrambled eggs with seeded diced tomatoes and chives, cooked slowly in butter.

Ingredients · for 2 servings

• 6 eggs
• 3 ripe tomatoes
• 3 tbsp milk
• 2 tbsp butter
• 1/2 bunch chives
• 1 pinch sugar
• Salt, pepper

Instructions

1. Score the tomatoes crosswise at the stem end, dip in boiling water for 20 sec., peel, deseed and cut into 1 cm cubes.
2. Sprinkle the tomato cubes with a pinch of sugar and salt and let drain in a sieve for 5 min. so the scrambled eggs don't turn watery later.
3. Whisk the eggs briefly with the milk, salt and pepper – whisking too long makes the eggs dry.
4. Melt the butter in a nonstick pan over low heat and pour in the egg mixture.
5. Push slowly from the edge to the center with a wooden spoon and let set for 3–4 min. until large, soft curds form that still glisten slightly.
6. Fold in the drained tomato cubes in the last 30 sec., sprinkle with chopped chives and serve immediately with fresh bread.