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Caprese Scramble

July 11, 2020 by Nicole Collins

I’m going to turn into a burrata.

And honestly, worse things could happen at this point.

I’m actually fairly new to burrata cheese. It’s one of those items that’s not readily available in my local grocery stores. I knew that it existed, and I’ve seen it used all over social media; but I never really knew where to get it.

For those of you that haven’t been lucky enough to encounter burrata cheese yet, it’s basically a gooey, creamy, soft cheese that’s stuffed inside of a mozzarella shell. It comes in a ball about the size of a peach. And when you break it open, it just oozes cheesy goodness.

Since we’ve been quarantining at home, I did my part and took advantage of some grocery delivery services in order to help keep my butt inside. And it was through these services that I was able to get some of this deliciousness delivered to me from stores where I wouldn’t usually shop. AND, I’ve also discovered Amazon Fresh…which has regular AND black truffle burrata.

The moral of this story is that I want burrata on everything, and I’m willing to pay outlandish delivery fees to get it. And, anyone that knows me knows that’s really saying something.

So, if you don’t know the magic of burrata yet, let me show you the way.

Because today, we’re making Caprese Scramble!

This plate of food is basically all of my current obsessions wrapped up into one bite of food: eggs, bread, cheese, and basil vinaigrette. And by the time I’m done with you today, it’s going to be your new obsession too!

Let’s start with the basil chive vinaigrette. You guys have actually seen this yummy dressing before on my Summer Snap Pea Salad. But, it’s just that amazing that I’m basically putting it on everything I eat right now. It also helps that I have an endless supply of homegrown basil and chives right outside my kitchen door! So basil, chives, a little garlic, a little vinegar, and olive oil get mixed up in the blender together and bam…basil chive vinaigrette!

Next, we need some scrambled eggs. I've been taking the simplistic approach to scrambled eggs lately, and I honestly don't know what took me so long. Eggs, cream, a little dried minced onion for quick and easy flavor, plus a pinch of salt and pepper are all we need for our egg mix. Then, we melt some butter in non stick skillet, pour in our eggs, and keep them moving the entire few minutes that they're cooking. Constantly stirring the eggs helps to eliminate eggs overcooking too much in one spot, which means we're left with a soft, creamy egg. And, it's absolute deliciousness.

To finish off our caprese style breakfast, all that's left to do is assemble. Place our creamy eggs on a plate, top them with half a ball of gooey burrata, layer on some fresh grape tomatoes, and drizzle the whole platter with our bright vinaigrette. Then, give everything a good pinch of flaky sea salt, and serve it alongside some crispy toasted bread.

Everything about this breakfast is the perfect bite. There's creaminess, there's savoriness, there's acidity, there's freshness, there's the crunch factor from the bread...the whole meal is an instant mood booster. And on top of being insanely delicious, it's absolutely stinking gorgeous! Look at those colors!

In addition to turning myself into a gooey cheeseball (and not the kind that has bad jokes and cries at every touching and romantic thing...though I am that too); I think it's very likely that I'm turning myself into an Italian. Is that possible? Cause I sure have been eating like I was Italian lately!

Ok, everyone! Tell me all about your current food obsessions. Let me know that I'm not alone over here.

Enjoy! Mangia! And, let's eat!


Caprese Scramble

Serves: 4 Print


For the Basil Chive Vinaigrette:

  • 1 cup basil, packed

  • 1 heaping tbsp chives, chopped

  • 1 tbsp red wine vinegar

  • 1 small clove garlic, smashed

  • ¼ cup olive oil

  • ½ tsp salt

  • ¼ tsp pepper

For the Scramble:

  • 1 ½ tbsp unsalted butter

  • 12 eggs

  • 1 ½ tbsp heavy cream

  • 1 ½ tsp dried minced onion

  • ¾ tsp salt

  • ½ tsp pepper

  • 2 balls burrata cheese, halved

  • 1 cup grape tomatoes, halved

  • flaky sea salt, to taste

  • toast or crostini, to serve


  1. Make the Basil Chive Vinaigrette: To a small food processor or blender, add basil, chives, vinegar, garlic, olive oil, ½ tsp salt, and ¼ tsp pepper. Process until smooth. Set aside.

  2. Make the Eggs: Add eggs, heavy cream, minced onion, ¾ tsp salt, and ½ tsp pepper to a mixing bowl. Whisk well to break up the egg. Heat butter in a large skillet over medium heat. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs are almost completely set and look just a little bit wet, remove from heat.

  3. To serve, divide eggs between 4 bowls. Top eggs with burrata halves and tomatoes. Sprinkle cheese and tomatoes with a pinch of flaky sea salt. Drizzle with basil chive vinaigrette. Serve with toasted bread or crostini.

Recipe notes:

*Burrata cheese is a variation of mozzarella that's creamy and gooey on the inside. If you can find truffle burrata, it makes this already incredible meal even more amazing. Trust me!

*If you have lots of fresh herbs available to you, make a double batch of the basic chive vinaigrette, and freeze some of it in large silicone ice cube trays. Then, you can have a fresh, herbaceous sauce at all times once you thaw it out.

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