Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese

These low and slow Bain Marie Scrambled Eggs are the epitome of comfort food, particularly if you are an egg lover. In an effort to describe this dish, the first thing that comes to mind is homemade risotto. It is sort of the “risotto” equivalent of all egg dishes.

They take some love and attention, and about halfway through the process – as you’re standing in front of the stove, stirring your spatula back and forth over and over again – you can’t help but wonder whether you will be rewarded for all of your hard work.

Eggs in Cardboard CartonRoasted Grape Tomatoes

Unlike ‘normal’ pan scrambled eggs, which take all of 5 minutes to prepare, these Bain Marie Scrambled Eggs take at least 20 to 30 minutes, possibly longer depending on the number of mouths that you are feeding. 

While bain marie scrambled eggs are not a daily (or even monthly) occurrence around here, they are certainly worthy of your time on special occasions.

Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese

As the name suggests, these scrambled eggs are cooked over a bain marie, otherwise known as a double broiler (a heatproof bowl resting above a pot of barely simmering water). The combination of the slow and steady low heat, as well as the continual stirring helps produce extra tender eggs with very fine curds. They are the type of eggs that will melt in your mouth.

The addition heavy cream makes them extra creamy. The trick to these scrambled eggs is to cook them until they are just cooked through and still somewhat loose. 

I like to serve them on toast with roasted grape tomatoes and goat cheese (bought or homemade herbed goat cheese!) along with a simple mixed green salad. The combination of the sweet tomatoes, tangy salty goat cheese, and creamy eggs go so well together. Another equally as delicious option is to stir in smoked salmon and finely diced chives right before serving!

Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese

Bain Marie Scrambled Eggs with Roasted Tomatoes and Goat Cheese

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Yield: 4 Servings
Prep: 5 minutes
Cook: 20 minutes
Additional Time: 5 minutes
Total: 30 minutes
Tender, creamy bain marie scrambled eggs served with roasted tomatoes and goat cheese. An elegant breakfast dish!
Don't skip the heavy cream! It lends the eggs an extra creamy, delicate texture and tenderizes them. If you would prefer to skip the roasted tomatoes and goat cheese, I also recommend stirring in chopped smoked salmon and finely diced chives to the scrambled eggs before serving as an alternative. 

Ingredients

Bain-Marie Scrambled Eggs:

  • 10 large eggs
  • 5 tablespoons (75 mL) heavy cream
  • freshly ground black pepper
  • kosher salt

Roasted Tomatoes:

  • 1½ cups grape tomatoes
  • 1 tablespoon olive oil
  • kosher salt
  • freshly ground black pepper

Assembly:

  • toasted sourdough bread
  • 2 ounces herbed goat cheese

Instructions 

  • Preheat the oven to 425°F (220°C) with a rack in the center position. Toss the grape tomatoes with the olive oil, fresh thyme, salt and pepper on half sheet pan. Set aside.
  • Set Up a Bain Marie: Set a heat proof bowl set above a pot of barely simmering water, there should be only a few small bubbles per second. The edges of the bowl should be fully within the pot, but not touching the water for this method. In a separate bowl, whisk together the eggs, cream, and pepper. Wait to salt the eggs before serving.
  • Pour the eggs into the bain marie bowl. Use a kitchen towel to carefully hold the edge of the bowl, as it will quickly become very hot. Using a rubber spatula, stir the eggs continuously until they begin to thicken. It will appear like nothing is happening for a good 10 minutes or so, but continue to stir.
  • As the eggs are cooking, place the tomatoes into the oven to roast. Roast for 12 to 15 minutes, tossing once or twice, or until they're golden brown and just about to burst. Allow to rest for 5 to 10 minutes on a rack.
  • Continue to cook the eggs, stirring continuously, until they have just begin to set, but are creamy and a bit loose. It should take at least 15 to 20 minutes roughly. Check heat periodically and adjust as necessary. Season the eggs with salt to taste.
  • Serve the eggs on top of toasted bread and top with roasted tomatoes. Sprinkle with the herbed goat cheese - crumbled with your fingers. Serve immediately.

Tips for Success: 

  • Don't skip the heavy cream! It lends the eggs an extra creamy, delicate texture and tenderizes them. If you would prefer to skip the roasted tomatoes and goat cheese, I also recommend stirring in chopped smoked salmon and finely diced chives to the scrambled eggs before serving as an alternative. 
Serving: 1serving, Calories: 304kcal, Carbohydrates: 12g, Protein: 21g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 11g, Cholesterol: 475mg, Sodium: 563mg, Fiber: 3g, Sugar: 3g
Author: Laura / A Beautiful Plate
Course: Eggs
Cuisine: American