These were alright, but I think they would've been better if the green onions had had more of a chance to cook down. Next time, I'd sauté the alliums first and then add the eggs and tomatoes. I also think this one really benefits from a bit of cheese. Some mild cheddar grated on top makes it! (I think some chopped pickled jalapeños would also be nice, but I do wonder at what point it starts becoming a new dish entirely.)

Anyway... dress them up or down as you see fit. Serve with a slice of buttered toast or an English muffin to round things out.

Scrambled Eggs with Tomatoes, Green Onions, and Sour Cream

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 8 large eggs
• 2 Tbsp. milk
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. chopped fresh basil
• 1 tomato, chopped
• 1 Tbsp. butter
• 6 small green onions, chopped
• 1/4 c. sour cream
• 1/2 c. grated cheddar (optional)
• 2-3 Tbsp. chopped pickled jalapeños (optional)

Directions

1. Beat the eggs with the milk, salt, and pepper.
2. Stir in the basil and tomato.
3. Melt the butter over medium heat.
4. Add the green onions and sauté until softened (2-3 minutes).
5. Add the egg mixture, reduce heat to medium-low and cook, without stirring, for 2-3 minutes.
6. Stir and gently break up the curds. Continue cooking, stirring often, until eggs are mostly set.
7. Stir in the sour cream and cook until heated through (1-2 minutes longer).
8. Add cheese and or jalapeños (if desired) and serve with buttered toast.