Categories: Breakfast
Ingredients
- For the Eggs:
- 12 really good-quality eggs
- 1/2 cup heavy cream
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 3 tbsp. olive oil
- 3 tbsp. butter
- For the Burst Cherry Tomatoes:
- 2 tbsp. olive oil
- 3 cups cherry tomatoes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup thinly sliced chives
- Garlic-Roasted Bacon (See recipe)
Directions
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Make the eggs: In a bowl, whisk the eggs, cream, salt and pepper until they look like melted ice cream.
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In a large nonstick skillet, heat the oil and butter over low heat until the butter is melted but not super hot. You will get the urge to bump up the heat—-do not do it! Add the eggs and cook, stirring. Cook, stirring incessantly, until the eggs are custardy and form small curds, 12 to 14 minutes. Remove from the heat.
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Make the tomatoes: During the last 10 minutes of egg cookin’ time, heat a large cast-iron skillet over medium-high heat until really hot. Add the oil and swirl it around, then add the tomatoes and sprinkle with the salt and pepper. Let the tomatoes cook, tossing every couple of minutes, until they’re blistered and kind of shriveled, 5 to 6 minutes total.
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Serve the eggs hot with the chives on top, the tomatoes and the bacon. Season with more salt and pepper.