Scrambled Eggs with Fresh Corn, Goat Cheese and Roasted Grape Tomatoes
- 1 pint grape tomatoes
- 2 teaspoons minced fresh garlic, about 1 large clove
- 2 tablespoons shredded fresh basil
- Olive oil, Salt and pepper
- 1 medium ear of corn, kernels cut from cob
- 1/2 tablespoon unsalted butter
- 4 large eggs, beaten
- 2 ounces goat cheese
Preheat oven to 425° F. Place tomatoes in a shallow baking pan. Season with the salt, pepper and garlic. Drizzle with the olive oil. Toss gently with your hands. Roast until the smallest tomatoes begin to pop, about 15 minutes, depending on size. Transfer to a bowl; add the basil and toss.
Heat olive oil in cast iron pan, add corn and season with salt. Cook until just beginning to brown. Add butter and add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomatoes to a plate, then top with the eggs. Season with more salt and pepper to taste.