Summer is made for quick and easy meals that take advantage of what’s in season, which perfectly describes this recipe. It uses very few ingredients and allows each of them to shine. I was able to get everything I needed locally – goat cheese, farm fresh eggs, corn and tomatoes from Dreyer Farms and the Westfield Farmer’s Market. Honestly, the thing that takes the most time is getting the corn off the cob (my tip – put the ear of corn in a bowl and just slide a knife down). Plus not only is this meal easy and delicious, it’s cheap! I hope you’re enjoying this summer’s bounty as much as I am.
Scrambled Eggs with Fresh Corn, Goat Cheese, and Oven-Roasted Tomatoes (adapted from The Kitchn)
4 thick slices of tomato
salt and pepper
2 ears corn
1 tablespoon unsalted butter
5 eggs, beaten
4 ounces goat cheese
Heat your oven’s broiler on high. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.
Heat the butter in a nonstick frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble on low until just set. Turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.