Caprese Scrambled Eggs

August 18, 2011

Watch this ten-second clip of my twin sister Dimity feeding Gloria, the Mother Hen.

These eggs are off the hook! My mother’s four hens, have gourmet palates, which any day might range from blueberries and puffed rice to fat compost worms and seaside grass. They’re lovin’ it. We’re lovin’ it. My stepfather is lovin’ it more than anyone, and can occasionally be caught hugging a hen.

Look at those yolks! Standing up like little, sunshine-painted planetariums. Sturdy and bright. Real. Yellow. Color. What a pleasure to cook with!


Caprese Scrambled Eggs

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An utterly simple, energizing breakfast. Tip: it’s always best to tear fresh herbs with your hands and add them to your dish at the last minute. Tearing, as opposed to chopping herbs, helps lessens the bruising, which stomps out the flavor and turns herbs dark in color. Tearing herbs also helps release the aroma.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 servings 1x


  • 9 eggs, beaten
  • 2 tablespoons heavy cream (sub with any milk)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup halved cherry tomatoes
  • 1 teaspoon olive oil


  • fresh mozzarella, shredded
  • fresh basil, hand-torn into pieces


  1. In a medium bowl, whisk together the eggs, heavy cream, salt and pepper.
  2. In a medium pan, heat the olive oil over medium-low. Add the garlic and saute for about 1 minute.
  3. Add the egg mixture to the pan and use a wooden spoon to scramble. When the eggs are almost cooked, push them to one side of the pan and add the cherry tomatoes to the cleared side of the pan. Drizzle with another teaspoon of olive oil. Let them cook until the skin wrinkles and then mix back in with the eggs.
  4. Add the mozzarella and scramble until evenly distributed. Remove the scrambled eggs from the heat and toss in the basil.


Allergens: dairy, eggs

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