Sweet Corn & Basil Soft Scramble Bowls

Soft scrambles prize gentle heat and creamy curds over firm folds. Sweet corn and torn basil melt into buttery eggs, then settle into bowls with tomatoes, avocado, and feta for a bright breakfast.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 365 cal
• 19g protein
• 18g carbs
• 26g fat
• 5g fiber

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Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 3 tbsp unsalted butter
• 1/4 cup whole milk
• 1/2 cup fresh basil
• 1 cup heirloom cherry tomatoes
• 1 avocado
• 1/3 cup feta cheese
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 scallions

Instructions

1. 1Halve the heirloom cherry tomatoes and place them in a small bowl. Drizzle with olive oil, season with salt and pepper, and set aside to marinate.
2. 2Whisk the eggs with the milk, salt, and black pepper until just combined and slightly frothy; avoid over-beating.
3. 3Melt most of the butter in a large nonstick skillet over medium-low heat. Add the fresh corn kernels and cook, stirring, until bright and lightly sweet, about 3 minutes.
4. 4Pour the egg mixture over the corn. Using a rubber spatula, gently push the eggs from the edges toward the center in slow folds.
5. 5Continue cooking over low heat, folding softly every 20 seconds, until the eggs form large, glossy, barely-set curds, 3 to 4 minutes total. Remove from heat while still slightly wet; residual heat will finish them.
6. 6Stir in the remaining butter and most of the torn basil so the scramble turns fragrant and silky.
7. 7Scoop the corn-basil scramble into four bowls. Top each with marinated cherry tomatoes, diced avocado, crumbled feta, sliced scallions, and red pepper flakes.
8. 8Finish with the last of the fresh basil. Serve right away while the eggs are soft and the tomatoes still cool and juicy.