Bart's Recipes
Dice the beefsteak tomato and remove the excess juice and seeds. Crack the three organic eggs into a bowl and beat them until smooth. Season the egg mixture with a pinch of Celtic sea salt and some white pepper. Finely chop the fresh chives and set aside.
Heat the grass-fed butter or ghee in a skillet over medium-high heat until melted. Add the diced tomato to the pan and cook for about two minutes. Make sure the tomato becomes soft but retains its structure and does not fall apart.
Turn the heat to low and pour the beaten eggs into the pan with the tomatoes. Let the egg mixture rest for a moment until the bottom just begins to set. Then gently push the eggs from the outside toward the center with a spatula. Continue doing this gently until the scrambled eggs are mostly set but still have a soft, creamy sheen.
Remove the pan from the heat immediately to prevent the eggs from overcooking and becoming dry from residual heat. Transfer the scrambled eggs to plates right away and scatter the finely chopped fresh chives generously over the top.
