By Ujjainee Roy
March 26, 2024
If you want to make your breakfast snazzier, try sun-dried tomatoes. If you want something more filling and flavourful on your toast, try this boiled egg scramble that's made with tangy sun-dried tomatoes in oil. You can go for chopped eggs or chunky pieces, which are easier to cook and serve. Let's have a look at the recipe.
– 4 hard-boiled eggs, peeled and chopped – 4-6 sun-dried tomatoes (in oil), drained and chopped – 2 tablespoons of olive oil – 2 cloves of garlic, minced – Salt and pepper to taste – 2 tablespoons of grated Parmesan cheese (optional) – Chopped fresh basil or parsley for garnish (optional)
Heat the olive oil in a skillet over medium heat. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
Add the chopped hard-boiled eggs to the skillet with the sun-dried tomatoes and garlic. Using a spatula, gently scramble the eggs with the sun-dried tomatoes and garlic, mixing everything together evenly.
Season the mixture with salt and pepper to taste. If using Parmesan cheese, sprinkle it over the egg scramble and stir until melted and combined. Once the eggs are heated through and well mixed with the other ingredients, remove the skillet from the heat
Season the mixture with salt and pepper to taste. If using Parmesan cheese, sprinkle it over the egg scramble and stir until melted and combined.
Once the eggs are heated through and well mixed with the other ingredients, remove the skillet from the heat
Transfer the boiled egg scramble to a serving plate. Garnish with chopped fresh basil or parsley. Serve the boiled egg scramble with toast or your favourite breakfast sides.