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Scrambled Eggs with Sliced Tomatoes and Brie

4 servings


Gluten Free No Added Sugars Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

20 g
5 g
0.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 342
  • Fat 26.4 g
    • Saturated   10.1 g
    • + Trans 
  • Cholesterol 410 mg
  • Sodium   340 mg
  • Carbohydrate 5 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 20 g
    • Vitamin A 25 %
    • Vitamin C 15 %
    • Calcium 13 %
    • Iron 11 %


Crack the eggs into a bowl and beat until the yolks and whites are thoroughly combined. Mix in the cream or milk, salt and pepper.

Add oil or butter to a large, non-stick skillet set over medium heat. Add the eggs. As the egg begins to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist, with no visible liquid egg remaining.

Divide and arrange the tomato slices on 4 plates. Mound the eggs on the tomatoes. Set 2 slices of Brie on top of each mound; sprinkle with green onion and serve.

Serving Suggestions

Serve the eggs with a breakfast side dish or two created from recipes in our website collection, such as Sage and Scallion Sausage Patties, and Fresh Blueberry Scones.

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