Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese

🧂 Ingredients

• 10 large eggs
• 5 tablespoons (75 mL) heavy cream
• freshly ground black pepper
• kosher salt
• 1½ cups grape tomatoes
• 1 tablespoon olive oil
• kosher salt
• freshly ground black pepper
• toasted sourdough bread
• 2 ounces herbed goat cheese

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.

Nutrition Info