Scrambled Eggs with Cheese, Tomatoes, and Arugula is the perfect scrambled eggs recipe for a lazy weekend breakfast. It features fluffy soft-scrambled eggs, creamy burrata, blistered cherry tomatoes, and an arugula salad topped with a balsamic glaze. It takes just a few minutes of prep time to make this restaurant-worthy brunch!
This cheesy scrambled eggs recipe can be made year round for breakfast. It's inspired by savory Italian ingredients, like creamy burrata, garlicky tomatoes, arugula, and balsamic reduction.
The soft-scrambled eggs with cheese pair well with a Matcha lemonade or Glowing Skin Green Juice for a healthy, gluten-free meal. Serve it with a lightly toasted baguette as a vehicle for the cheesy eggs.
About this Dish
- Taste - These scrambled eegs are packed with flavor. The combination of savory eggs, vibrant tomatoes, decadent burrata, and peppery arugula is a delicious flavor medley.
- Texture - The eggs and burrata are soft, the tomatoes are juicy, and the arugula adds crunch.
- Effort - These eggs require 3 main steps. First, the blistered cherry tomatoes then the arugula, and finally the scrambled eggs. If you want to simplify this recipe, you can just make the scrambled eggs with burrata.
- Time - This flavor packed egg recipe comes together in about 20 minutes.
Where to Get Your Eggs
We are strong proponents for pasture raised eggs. Pasture raised eggs are laid by hens who have access to outdoor pastures. As a result, the eggs are flavor-packed and have lots of vitamins. This is reflected in the deep orange and red color of the egg yolks.
Our favorite pasture-raised eggs are distributed by Vital Farms. Vital Farms works with carefully-selected farmers throughout the United States.
- Butter - Butter is the base for the scrambled eggs. It adds a layer of fat that keeps the eggs from sticking to the pan.
- Eggs - Eggs are an excellent source of protein. Pasture-raised eggs have a delicious flavor and contain more vitamins and omega-3 fats than cage-raised eggs.
- Olive oil - Olive oil is the base for the Blistered Cherry Tomatoes and arugula salad.
- Shallot - Shallot is a small, sweet onion that adds a mild onion flavor.
- Garlic - Garlic is an aromatic that adds flavor to the tomato mixture.
- Cherry tomatoes - Cherry tomatoes are small tomatoes that are sweet and juicy. They are rich in vitamins and lycopene, which help fight free radicals.
- Burrata - Burrata is a soft, flavorful Italian cheese. It has a mozzarella-like exterior and is filled with stracciatella, a creamy cheese.
- Fresh basil - Fresh basil adds an herby flavor and garnish to the dish.
- Arugula - Arugula is a cruciferous vegetable rich in Vitamin B5.
- Balsamic glaze - Balsamic glaze is a rich, concentrated vinegar originating in Italy. It has a syrupy texture and a dark, bold balsamic flavor.
See recipe card for quantities.
- Cheese - Instead of burrata, use water mozzarella, ciliegine, monterey jack, cheddar, or bocconcini cheese for the scrambled eggs with cheese.
- Lettuce - Use baby spinach, baby kale, or a spring mix instead of arugula for a different salad.
- Tomatoes - Use grape or diced tomatoes instead of cherry tomatoes. Roma, heirloom, and campari tomatoes are also delicious options.
- Spicy - Add chili pepper flakes while cooking the tomatoes to add heat.
- Prosciutto - Add prosciutto, crispy pancetta, or rendered guanciale for more Italian flavor.
- Eggs - Make over-easy, over-medium, or Jammy Soft-Boiled Eggs instead of scrambled eggs.
- Sandwich - Place the eggs and some arugula in between sliced toasted ciabatta to make a breakfast sandwich.
- Pesto - whisk in a dollop of basil or kale pesto to the eggs before cooking for even more herby, fresh flavor.
- First, cook the cherry tomatoes. Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser. Then add garlic and shallots to the oil and sauté for 1 minute until fragrant.
- Place the tomatoes in the skillet and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes. Then turn off the heat and stir in torn fresh basil, kosher salt, and black pepper. Add torn pieces of burrata on top of the tomatoes and allow to melt from the heat of the tomatoes.
- Next, make the arugula salad. Add arugula to a mixing bowl and drizzle olive oil, salt, and fresh cracked pepper. Then use tongs to toss the arugula until evenly coated. Set aside while you cook the eggs.
- Next, make the eggs recipe. Add eggs to a mixing bowl and beat until fluffy and no whites are visible. Whisking adds air to the eggs resulting in fluffy eggs. In a separate medium-size skillet, melt butter over medium heat. Once the butter begins to bubble, turn down the heat and add the eggs. Then once the edges begin to set, use a wooden or silicone spatula to push the eggs across the pan and form soft curds. Cook for about two minutes until the egg curds just set.
- Finally, assemble the ingredients. Immediately serve the eggs on two plates and season with freshly cracked black pepper and flaky salt. Serve cheesy burrata and tomatoes mixture and torn basil on top of the eggs. Then add the arugula salad on the side of the eggs. Drizzle balsamic glaze on top of the soft-scrambled eggs with cheese and season with more black pepper and flaky salt if desired.
Pro tip: Add a splash of milk to the eggs to result in richer, creamier perfect scrambled eggs.
The key to cracking open an egg is to do it gently so the yolk stays intact and pieces of the egg shell stay out. In order to crack it, lightly tap it on a flat surface like a counter top. Once it cracks, use your fingers to gently open it along the cracks and allow the yolk to fall lightly into the skillet.
In this recipe, you don't add the burrata cheese until the eggs are completely done cooking and ready to serve. If you want your cheese extra melted, you can add the cheese 30 seconds before the eggs are done cooking.
Yes! You can add a little water to make them fluffier. Just be careful to not add too much water or it will dilute the rich egg flavor.
Yes, you can also use olive oil to cook the eggs. However, we recommend butter because it adds delicious flavor to the eggs.
If your scrambled eggs are gray, that means they are overcooked. In order to avoid this, pay close attention to the eggs as they cook.
Other Types of Eggs
While we love fried eggs, we enjoy all other types of eggs too. Here are a few different ways prepare eggs:
- Soft Boiled Jammy Eggs - Soft boiled jammy eggs have a soft yolk with a spreadable jammy texture. Just boil eggs for 7 minutes then enjoy them in bowl of ramen, in an egg salad sandwich, in a scrumptious salad, or on top of avocado toast.
- Sunny Side Up Eggs - Sunny side up eggs feature a golden runny yolk and lightly crisped egg white. In oder to make sunny side up eggs, cook them on one side until the whites are set, but the yolk is still liquid.
- Over Easy Eggs - Like sunny side up eggs, over easy eggs also feature a runny yolk, but are flipped over briefly to sear the top of the egg.
- Over Medium Eggs - Over medium eggs are cooked a little longer than over easy eggs, until the yolk is a little less runny. As a result, the yolk is jammy and the egg white is crispy.
- Over Hard Eggs - Over hard eggs have a completely cooked through yolk, similar to a hard boiled egg and are great for breakfast sandwiches.
- Hard Boiled Eggs - Hard Boiled Eggs are great for an egg salad sandwich if you prefer a firm yolk. In order to hard boil eggs, just boil the eggs for 10 minutes then cool them and peel the shell.
- Poached Eggs - Poached eggs are famously used in eggs benedict due to their runny consistency. They are usually cooked in simmering water then pulled out when the white is set but before the yolk is cooked.
This recipe requires a few kitchen essentials. For the eggs, you will need a non-stick pan or standard skillet, silicone baking spatula, whisk or fork, mixing bowls, tongs, a knife, and cutting board. Cook the cherry tomatoes in a heavy pan with a thick bottom, like a cast-iron skillet or braiser.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Store eggs, tomatoes, arugula, and burrata in separate air-tight container in the refrigerator for up to 2 days. In order to reheat the eggs, allow them to reach room temperature then place them on a skillet over low heat to warm up. These ingredients don't stand up well to freezing.
In order to make perfect scrambled eggs, be sure to do 2 things:
- First, whisk the eggs until no whites are visible. This will also whip air into the eggs.
- Second, watch the heat and time when cooking so you don't overcook the curds.
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Scrambled Eggs with Cheese, Tomatoes, and Arugula
Blistered Cherry Tomatoes
- 3 tablespoon extra virgin olive oil
- 1 shallot minced
- 2 garlic cloves cut in half lengthwise
- 2 cups cherry tomatoes
- fresh basil plus more for garnish
- kosher salt
- freshly cracked black pepper
- 4 oz burrata
- 2 cups arugula
- 1 tablespoon extra virgin olive oil
- flaky sea salt
- freshly cracked black pepper
- 1 tablespoon butter
- 4-6 eggs
- ¼ cup milk optional
- 1 baguette sliced
- balsamic glaze
- flaky sea salt
- freshly cracked black pepper
Blistered Cherry Tomatoes
- First, cook the cherry tomatoes. Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser. Then, add garlic and shallots to the oil and sauté for 1 minute until fragrant.3 tablespoon extra virgin olive oil, 2 garlic cloves, 2 cups cherry tomatoes, 1 shallot
- Place the tomatoes in the skillet and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
- Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper. Add torn pieces of burrata on top of the tomatoes and allow to melt from the heat of the tomatoes.fresh basil, kosher salt, freshly cracked black pepper, 4 oz burrata
- Toast the baguette at 350 °F in the oven until warm. Remove and set aside.1 baguette
- Next, make the arugula salad. Add arugula to a mixing bowl and drizzle olive oil, salt, and fresh cracked pepper. Use tongs to toss the arugula until evenly coated. Set aside while you cook the eggs.2 cups arugula, 1 tablespoon extra virgin olive oil, flaky sea salt, freshly cracked black pepper
- Next, make the eggs recipe. Add eggs to a mixing bowl and whisk with a fork or a whisk until the eggs are fluffy and no whites are visible. Whisking adds air to the eggs resulting in fluffy eggs.4-6 eggs, ¼ cup milk
- In a separate medium-size skillet, melt butter over medium heat. Once the butter begins to slightly bubble, turn down to low heat and pour the eggs into the center of the skillet so the egg cooks evenly.1 tablespoon butter
- Once the edges begin to set after a few seconds, use a wooden or silicone spatula to push the eggs across the pan and form soft curds.
- Cook for about two minutes until the egg curds just set. Do not stir or turn the curds over or it will overcook the tops of the eggs.
Assemble Soft-Scrambled Eggs with Cheese, Tomatoes, and Arugula
- Finally, assemble the ingredients. Immediately serve the eggs on two plates and season with freshly cracked black pepper and flaky salt. Serve cheesy burrata and tomatoes mixture and torn basil on top of the eggs. Add the arugula salad on the side of the eggs.
- Drizzle balsamic glaze on top of the soft-scrambled eggs with cheese and season with more black pepper and flaky salt if desired.balsamic glaze, freshly cracked black pepper, flaky sea salt
- Whisk the eggs until no whites are visible. This will whip air into the eggs.
- Watch the heat and time when cooking so you don't overcook the curds.