An elevated recipe for cheesy scrambled eggs with tomatoes, we are adding so much flavor to this simple dish! The pan roasted tomatoes are glazed with honey and lime, and the eggs are topped with cilantro for an amazing fresh finish.
👩🍳 Christine’s Notes: Why you definitely want to try scrambled eggs with tomatoes & cilantro
So if I had a brunch cafe, this might be my signature dish. Let’s break it down:
- Soft, cheesy scrambled eggs on toast – and you can go as basic or as fancy as you wish with the cheese, by the way.
- Sweet, sticky honey glazed cherry tomatoes with a little twist of lime juice. These are made in a frying pan and ready insanely fast, so this is not as much trouble as it sounds.
- A sprinkling of cilantro (fresh coriander) which just adds a nice fresh finishing touch.
Eggs on toast has never been my go-to, but the tomatoes really make the dish work for me. That juiciness and sweetness breaking up the otherwise homogeneous eggs and bread – very much a game changer.
This dish has a tasty spring / summer feel to it, though it can be made tasty year round – the tomatoes are given a lot of love so it’s fine if they aren’t at their peak.
🛒 Ingredient Notes
You don’t actually need a lot for this plate of goodness, and it’s all fairly standard staple ingredients too. Winning!
Some things to bear in mind when choosing your ingredients…
- The cheese can be basic cheddar, as shown, but if you’re up for it, a smoked cheese or something more luxurious like gruyere will really elevate the dish.
- I’m making my scrambled eggs without milk or cream. The cheese is enough to add richness.
- With the tomatoes, anything small (cherry, grape, baby heirlooms) will do the job. And they don’t need to be too fancy since the glaze will make them super tasty anyway.
- If you’re a cilantro (fresh coriander) hater, don’t be deterred. Parsley or basil will slot in just fine.
- We are only going to use a few squeezes of lime juice. I have tried this with the addition of some lime zest too, and it was way too much. A little lime goes a long way here. This does leave you with most of a lime so do consider this in your meal planning (Taco Tuesday anyone?)
Bulk out your brunch! Serve these eggs with…
- Potatoes! Something like Air Fryer Breakfast Potatoes with Onions & Peppers. Or even some Manchego Truffle Fries.
- Pan fried or roasted mushrooms.
- Embrace the slightly Southwestern edge and add black beans or refried beans to the plate. You can go a step further and serve these with corn tortillas instead of toast.
More Breakfast and Brunch Ideas
Cheesy Scrambled Eggs with Honey Glazed Tomatoes & Cilantro
An elevated recipe for cheesy scrambled eggs with tomatoes, we are adding so much flavor to this simple dish! The pan roasted tomatoes are glazed with honey and lime, and the eggs are topped with cilantro for an amazing fresh finish.
Ingredients
- 4 eggs
- 75 g (½ cup) grated cheese, cheddar, smoked cheddar, gruyere would be my top choices
- ½ tbsp butter, for cooking
Honey Glazed Tomatoes
- 1 tbsp olive oil, for cooking
- 200 g (7 oz) cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- 2 tsp honey
- ½ lime
- salt and pepper, to taste
- a few sprigs cilantro (fresh coriander), chopped
Instructions
- Make the tomatoes first. Heat 1-2 tablespoons of olive oil in a pan over a medium-high heat. Add the tomatoes (they might spit a little bit of liquid so watch out) and the garlic. Allow the tomatoes to cook for a couple of minutes until they start to soften and break down.
- Add the honey to the pan. It will immediately melt and bubble. Mix to ensure that all of the tomatoes are well coated, and then remove from the heat, add the lime juice and set aside. Let the tomatoes sit in the pan while you prepare the eggs. This will help the glaze to thicken and set.
- Whisk together the eggs until the yolks and whites are fully combined.
- Melt the butter in a medium frying pan, over a very low heat, and then add the egg mixture. Gently stir the eggs with a spatula as they cook, to ensure they cook evenly and don't stick to the bottom of the pan. Once they start to solidify a little, add the cheese.
- Continue to cook, stirring slowly, until they reach your desired texture.
- Serve the eggs over toast or tortillas, then spoon the tomatoes on top and finish with the chopped cilantro.
Calories: 415kcal, Carbohydrates: 14g, Protein: 21g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 372mg, Sodium: 405mg, Potassium: 402mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1436IU, Vitamin C: 29mg, Calcium: 338mg, Iron: 3mg