I first posted this recipe in June 2009. That was the year I went to a local produce auction and got a little carried away on bidding for many different plants and shrubs, including several varieties of basil plants. At the time I wrote, “I am so delighted that my basil plants are finally big enough to be used in cooking.” There’s nothing quite like fresh basil to complement a tomato dish.
In addition to the Genovese and purple basils I always plant, this year I found a beautiful variegated basil plant at the local auction. It’s so pretty as a garnish, and still tastes and smells just as good as the others.
The recipe below is simple but tasty. The herbed scrambled eggs are awesome on their own, but the addition of a sauce takes them into heavenly territory. These eggs set up into nice firm creamy curds, not the usual slimy offering passed off as scrambled eggs in many restaurants. For an over-the-top presentation, spoon the eggs into a puff pastry shell and top with the sauce.
I use whatever type of tomato I have on hand. I’ve made this sauce with Roma tomatoes, regular red tomatoes, yellow, orange or even cherry tomatoes. My favorite is a combination of yellow, red and Romas. During the winter months when good tomatoes are difficult to find I will use half Romas and half canned diced tomatoes.
Please note that I choose not to use salt in either the eggs or sauce, but by all means feel free to taste and add salt to suit your own personal tastes.