6 shallots

3 large heirloom tomatoes

2 Tbsp butter

2 Tbsp olive oil

6 eggs

1 cup milk

Salt

Pepper

4 ounces crumbled goat cheese

1 clove garlic

Using a mandolin, shave ½ dozen shallots into ⅛ inch slices that we’re going to seperate into little rings.

Pour some frying oil into a pot, and heat to 250°F. Place shallots in oil and raise the temp to 350°F. Remove when blonde. Not dark brown, but blonde.

Chop up 3 large heirloom tomatoes, scooping out the seeds in the middle before chopping into 1 inch pieces.

In a 10-inch cast iron pan, combine butter and olive oil and turn on a medium high heat.

In a separate bowl, combine 6 eggs, 1 cup of milk, salt, pepper, and 4 ounces of crumbled goat cheese.

Cook one small chopped shallot and 1 clove of garlic until fragrant.

Add heirloom tomatoes and cook until most of the liquid has evaporated or until tomatoes are soft.

Add egg and cheese mixture. Constantly run your wooden spoon across the bottom of the pan. This helps create a single curd and more tender eggs.

Heat oven to 350°F.

Once eggs become thick, place in the oven for 15-20 minutes, or until eggs are completely set.

Slice yourself a piece and top with fried shallots, chopped chives and creme fraiche.