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Scrambled Eggs with Cheese, Tomatoes, and Arugula

Kathleen Higashiyama
Soft-Scrambled Eggs with Cheese, Tomatoes, and Arugula is the perfect scrambled eggs recipe for a lazy weekend breakfast. It features fluffy 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!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American, Italian


Blistered Cherry Tomatoes

  • 3 tablespoons 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

Arugula Salad

  • 2 cups arugula
  • 1 tablespoon extra virgin olive oil
  • flaky sea salt
  • freshly cracked black pepper

Soft-Scrambled Eggs

  • 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.
  • 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.


  • Toast the baguette at 350 °F in the oven until warm. Remove and set aside.

Arugula Salad

  • 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.

Soft-Scrambled Eggs

  • 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.
  • 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.
  • 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.
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