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Roasted Tomatoes, Creamy Avocado Slices, and Lightly Scrambled Eggs

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Sautéed or roasted tomatoes add wonderful flavour and substantial nutrient value to any meal, and they’re super simple to make.

I suggest using smaller tomatoes when available. Simply give them a good rinse, pat dry, then place them in a pot or pan in a bit of oil over medium heat and let them cook for a few minutes or until lightly browned on and around their contact point with the pot.

It’s best not to touch the tomatoes as they cook. You’ll end up with nice caramelization on one side while the tomatoes cook from the bottom up. Be sure not to use a lid so as to prevent steaming, and expect a bit of sizzling - a simple splatter screen comes in handy, or you can use a makeshift splatter wall around your pot or pan with some tin foil.

Transfer cooked tomatoes to serving dish and season with sea salt and pepper.

What you see above is dinner from one night last week and one of my favourite meals - lightly sautéed tomatoes with creamy avocado slices and scrambled organic eggs.

How to make perfectly fluffy and slightly creamy scrambled eggs? I'm glad you asked! Whisk three eggs until well homogenized, then add egg mixture to a pan that has a generous coat of cooking oil or butter that has already been warmed up over medium heat.

As soon as the egg mixture hits the heated pan, use a wooden spoon to gently and swiftly stir the eggs so that they coagulate gradually and don't have an opportunity to reach a solid, fried-egg state. When the eggs are well curdled but still slightly runny, take the pan off its heat source and keep stirring gently at a slower pace until desired consistency is reached. Once you experience fluffy and creamy scrambled eggs made in this fashion, it may be challenge going back to overcooked eggs.

A number of cooking shows profile chefs making scrambled eggs and omelettes using this method with a plastic or rubber spatula. Please consider using wood or even stainless steel utensils over plastic or rubber varieties when there is regular contact with a hot pan, as over time and repeated exposure to heat, plastic and rubber melt and enter the foods they are in contact with. It's virtually impossible to completely eliminate our exposure to exogenous toxins in today's world, but avoiding rubber and plastic cooking utensils is a simple bit of guidance that all of us can follow.

I hope you soon have a chance to enjoy the gustatory delight of a warm dish of sautéed or roasted tomatoes with lightly scrambled eggs and creamy avocado slices. And please consider sharing the advice on avoiding rubber or plastic spatulas and other questionable cooking utensils with loved ones who might not be aware of this source of toxins.

 
 

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Comments

What about silicone utensils? Those are supposedly "heat safe".Thanks for the nutritious recipe and for the tip on avoiding rubber and plastic for cooking, Dr. Kim!