tomato and chive yogurt scrambled eggs

It seems a funny-ha ha thing to write a “recipe” for this, but it’s a fine exercise in getting something down properly. I love chives here, but any tender fresh herb – such as basil or even scallions – would work. These eggs are seasoned gently so all of the components, like tomatoes, can be tasted equally and for their own selves. I know, though, people are so particular about how they eat their eggs. So add more black pepper or cook your eggs for less time—or whatever. As my fine friend Chris Kliesen Wehrman likes to say, “I never met an egg I didn’t like.” I’m in total agreement. A piece of thick, crispy whole grain toast is all you need for a nearly instant breakfast, lunch, or dinner.

Servings: 1 servings

Author: More Time at the Table/Alyce Morgan

Ingredients

½ teaspoon salted butter ( or use cooking spray, if desired)
2 small sweet ripe tomatoes, cut into fourths
Kosher salt and fresh ground pepper
2 tablespoons plain Greek yogurt
2 teaspoons minced fresh chives, divided
2 large eggs beaten with a teaspoon of water and a pinch of salt and pepper

Instructions

Heat an 8-inch non-stick skillet over medium heat with the butter. When the butter is melted, spread it around evenly and add the tomatoes. Season with 1/8 teaspoon each kosher salt and fresh ground pepper. Let the tomatoes cook for about two minutes or until hot.
In the meantime, mix one teaspoon of the chives into the yogurt and set aside.
Pour the beaten, seasoned eggs over the hot tomatoes and cook a minute or two or until about half-set. With a small rubber spatula, pull the eggs in gently from the sides and stir in the chive yogurt. Cook briefly until the yogurt is warmed-through, perhaps another minute. Turn down or turn off the flame if the eggs are cooking too quickly.
Tip out onto a warm, but not hot plate, and garnish with the other teaspoon of minced chives. Serve immediately.