Scrambled eggs with tomato sauce
Yum. I had forgotten how good this dish was!
I had some leftover tomato sauce – from a simple pasta, I think I remember. But if you want to make it from scratch, use butter, onion, good, high quality tomato sauce, salt and pepper. The one in this recipe is leftover, as I mentioned.
The Ingredients:
- a spoonful of tomato sauce
- butter
- eggs
- salt
- pepper
Heat the butter and add the tomato sauce. 
Use your egg spatula. Always.
Never scramble your eggs before you put them on the heat. I don’t remember where I read it, but it definitely makes a difference. Open the eggs directly on the pan, let them sear quickly and then, after that, start scrambling.
Add salt and pepper. Turn the heat off before the eggs are completely done, so the pan can cook the eggs without drying them out.
Et voila! Done! Incredibly simple. Incredibly good. Incredibly easy. Were you expecting anything else?
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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