Scrambled eggs with spinach and slow-roasted tomatoes

Scrambled eggs with spinach and slow-roasted tomatoes

By
From
How I cook
Serves
4
Photographer
Jason Lowe

For me, scrambled eggs are only really good when they are creamy, glossy and luxurious. If eggs are cooked too much, I feel they lose their very nature. As with any dish that is essentially showcasing just one ingredient, that ingredient must be at its very best. A little patience is required when scrambling eggs in this fashion, but the end result is well worth the effort and the method is faultless.

Ingredients

Quantity Ingredient
70g cold unsalted butter
8 very fresh organic free-range large eggs
sea salt
freshly ground black pepper
150g young leaf spinach, well washed
16-20 Slow-roasted tomatoes

Method

  1. Grate 50g of the butter and set aside. Beat the eggs in a bowl, seasoning them well with salt and pepper.
  2. Place a heavy-based, small-medium saucepan over a very low heat, add a third of the grated butter and allow it to just melt.
  3. Pour in the beaten eggs and add a further teaspoonful of grated butter. Stir continuously, adding the butter in small increments; the eggs will gradually begin to scramble and thicken. Keep on adding the grated butter until it is all incorporated, at which point the eggs should be gloriously rich and soft enough to drop from a spoon; this will take about 10 minutes.
  4. Meanwhile, cook the spinach, with just the water clinging to the leaves after washing, in a large saucepan over a medium heat for a few minutes until wilted. Drain in a sieve, pressing out as much water as possible.
  5. Just before serving, melt the remaining butter in a pan, add the spinach and warm through gently. Season with salt and pepper to taste.
  6. Spoon the creamy scrambled eggs onto warm plates and pile the spinach alongside. Grind over some pepper, add the warm slow-roasted tomatoes and serve at once.

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