{"id":349,"date":"2010-07-20T17:36:14","date_gmt":"2010-07-21T00:36:14","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=349"},"modified":"2012-04-15T17:47:38","modified_gmt":"2012-04-16T00:47:38","slug":"cheesy-eggs","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/cheesy-eggs\/","title":{"rendered":"Cheesy Eggs"},"content":{"rendered":"

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This will make enough for breakfast for two.<\/p>\n

5 large eggs
\n10 Juliet tomatoes, halved
\n4 ounces Italian fontina cheese, cubed, generous 1\/2 cup
\n1\/4 cup loosely packed basil, cut in chiffonade
\nsalt and pepper to taste
\nbutter
\nParmigiano<\/p>\n

…<\/p>\n

Cut fontina in 1\/2 inch cubes and set aside.<\/p>\n

Cut Juliet tomatoes in half lengthwise and set aside.<\/p>\n

Place 1 tablespoon butter in skillet and warm skillet, melting butter.\u00a0 Place cheese in skillet and cook, until cheese begins to melt.\u00a0 You may see some of the cheese start to brown.\u00a0 That is fine.<\/p>\n

While the cheese is cooking, crack the eggs into a bowl, and whisk with 1\/4 teaspoon salt to combine.<\/p>\n

The cheese will melt after just a couple of minutes.\u00a0 Next add the eggs, and begin to scramble them.<\/p>\n

Just before the eggs are done, add the tomatoes to the skillet and toss to warm them and cook slightly.<\/p>\n

Remove from heat and add basil and pepper, tossing to combine.<\/p>\n

Turn onto serving plate.\u00a0 Grate parmigiano over the eggs and serve.<\/p>\n

…<\/p>\n

Feel free to adjust the cheese up or down.\u00a0 Sometimes I use a combination of cheeses; cheddar is a particularly nice choice.\u00a0 And if you are lucky enough to get your hands on it, Baby Parmigiano is fantastic.\u00a0 This is a nice dish to serve when you eat breakfast on the patio.\u00a0 Start with coffee and grapefruit.\u00a0 Then make your eggs and serve them with slices of hearty whole grain toast and bacon for a great start to a summer day.<\/p>\n","protected":false},"excerpt":{"rendered":"

This will make enough for breakfast for two. 5 large eggs 10 Juliet tomatoes, halved 4 ounces Italian fontina cheese, cubed, generous 1\/2 cup 1\/4 cup loosely packed basil, cut in chiffonade salt and pepper to taste butter Parmigiano … Cut fontina in 1\/2 inch cubes and set aside. Cut Juliet tomatoes in half lengthwise […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,59],"tags":[61,62,60,64,63],"class_list":["post-349","post","type-post","status-publish","format-standard","hentry","category-default","category-recipes","tag-breakfast","tag-cheese","tag-eggs","tag-fontina","tag-parmigiano"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-5D","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":1,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":4178,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/349\/revisions\/4178"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}