Scrambled Eggs With Sundried Tomato

Sundried tomatoes in oil were one of the earliest great deals the Chef found at 99c only Stores. Buying 6 jars at a time the Chef used them in every dish he could think of -- stuffed into a buttered baked potato, sliced and sprinkled over a salad, liberally distributed in every type of pasta dish, and lastly sauteed with scrambled eggs. The oil is infused with a concentrated tomato flavor, plus it keeps the eggs from sticking to your frying pan.


Just start by heating up a few pieces of sundried tomato; then make your favorite scrambled eggs. Eggs are a great vehicle to try out an ingredient you may not be familiar with. If you're not sure what a particular herb tastes like cooked, just add a pinch to a quick one egg scramble.

Egg prices are currently all over the map. Last month, 99c only Store egg prices fluctuated from 99c a dozen to 79c cents for half a dozen.


Ingredients (serves one)
2 eggs (perhaps with a splash of half & half)
2 sundried tomato halves
Salt and pepper to taste



 

Directions
Heat sundried tomato halves for a couple of minutes over a medium heat and break apart as they get softer. Prepare eggs for your favorite scramble and add in the pan, mixing with sundried tomatoes. Cook until eggs are as firm as you like.