Herb scrambled eggs with tomato salad

Ingredients for 6 servings:

• 1 kg tomatoes (various varieties)
• 10 peppercorns
• 2 tbsp olive oil
• 1 pinch(s) of sugar
• 1 pinch of salt
• 10 eggs
• 5 tbsp fresh/frozen mixed herbs (e.g. thyme, rosemary, sage, basil, parsley)
• 1 shallot(s)
• 50 g butter
• pepper
• Salt
• 300 g crème fraîche
• 2 cloves of garlic
• 6 slice(s) of bread(s), (farmer’s bread)
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a summery gourmet slice of the finest

This tomato salad will be particularly flavorful if you use four to five different varieties. The selection at the farmers’ markets is enormous in August and September! Wash the tomatoes and remove the stems, cut into bite-sized pieces, season with a little sea salt or fleur de sel, sugar, pepper, and olive oil, and let them marinate for 15 minutes. Finely chop the herbs. Cut the basil leaves into pieces with scissors to retain their color. Finely dice the shallot. Toast the slices of farmhouse bread in a non-stick pan without fat. Split a garlic clove and rub the garlic cut side onto the bread. Heat a little butter in a non-stick pan and sauté the shallots. Crack the eggs into a bowl and whisk vigorously. Add them to the pan with the shallots and reduce the heat to low. If the egg mixture starts to stick to the bottom of the pan, loosen it immediately and stir gently again and again until you have moist, yellow scrambled eggs. Finally, stir the herbs and a little more butter into the egg mixture and season with salt and pepper. Serve as follows: Spread the bread with a little crème fraîche and place the scrambled eggs on top. Top with a generous portion of tomato salad and a drizzle of fresh olive oil. Garnish with some freshly grated/shaved Parmesan cheese. Serve with a dry summer wine or Pinot Grigio.