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Rosemary Eggs

Be sure to get plum tomatoes that are at the peak of ripeness.

  • 1/2 cup unsalted butter
  • 1 tablespoon fresh rosemary
  • 6 plum tomatoes, sliced
  • 12 eggs
  • Salt and freshly milled pepper to taste

 

Method

Melt butter in roomy skillet with oven proof handle.  Add rosemary and bring butter to a froth over high heat.   Add tomato slices, reduce heat to medium-low and cook 7 to 10 minutes.

Preheat broiler.

Beat eggs with salt and pepper.  Add to tomatoes and mix gently with spatula. When eggs are almost set, put under broiler and broil 3 to 5 minutes, until eggs are set to desired doneness and getting a little golden on top.

Serves: 6   

Contributor: Eric Collins

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