Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese
Tender, creamy bain marie scrambled eggs served with roasted tomatoes and goat cheese. An elegant breakfast dish! Don't skip the heavy cream! It lends the eggs an extra creamy, delicate texture and tenderizes them. If you would prefer to skip the roasted tomatoes and goat cheese, I also recommend stirring in chopped smoked salmon and finely diced chives to the scrambled eggs before serving as an alternative.
Ingredients
Bain-Marie Scrambled Eggs:
- 10 large eggs
- 5 tablespoons (75 mL) heavy cream
- freshly ground black pepper
- kosher salt
Roasted Tomatoes:
- 1½ cups grape tomatoes
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
Assembly:
- toasted sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the center position. Toss the grape tomatoes with the olive oil, fresh thyme, salt and pepper on half sheet pan. Set aside.
- Set Up a Bain Marie: Set a heat proof bowl set above a pot of barely simmering water, there should be only a few small bubbles per second. The edges of the bowl should be fully within the pot, but not touching the water for this method. In a separate bowl, whisk together the eggs, cream, and pepper. Wait to salt the eggs before serving.
- Pour the eggs into the bain marie bowl. Use a kitchen towel to carefully hold the edge of the bowl, as it will quickly become very hot. Using a rubber spatula, stir the eggs continuously until they begin to thicken. It will appear like nothing is happening for a good 10 minutes or so, but continue to stir.
- As the eggs are cooking, place the tomatoes into the oven to roast. Roast for 12 to 15 minutes, tossing once or twice, or until they're golden brown and just about to burst. Allow to rest for 5 to 10 minutes on a rack.
- Continue to cook the eggs, stirring continuously, until they have just begin to set, but are creamy and a bit loose. It should take at least 15 to 20 minutes roughly. Check heat periodically and adjust as necessary. Season the eggs with salt to taste.
- Serve the eggs on top of toasted bread and top with roasted tomatoes. Sprinkle with the herbed goat cheese - crumbled with your fingers. Serve immediately.
Tips for Success:
- Don't skip the heavy cream! It lends the eggs an extra creamy, delicate texture and tenderizes them. If you would prefer to skip the roasted tomatoes and goat cheese, I also recommend stirring in chopped smoked salmon and finely diced chives to the scrambled eggs before serving as an alternative.
Serving: 1serving, Calories: 304kcal, Carbohydrates: 12g, Protein: 21g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 11g, Cholesterol: 475mg, Sodium: 563mg, Fiber: 3g, Sugar: 3g