Scrambled egg on toast with tomatoes

Scrambled egg on toast with tomatoes

The secret to perfect scrambled egg is not to overcook it. This tasty breakfast will set you up for the day.

Ingredients

  • 6 medium eggs
  • 2 tablespoons semi-skimmed milk
  • Black pepper
  • 2 teaspoons oil
  • 4 medium tomatoes, halved
  • 4 thick slices bread
  • 40g half fat butter
  • 1 tablespoon chopped fresh herbs, such as parsley or basil (optional)

Preparation time:

Cooking time:

Skill level:

Easy

Serves:

Two

Method

  1. Beat the eggs and milk with a fork until blended.

  2. Place tomatoes on baking tray, drizzle with oil and grill.

  3. Put 20g of half fat butter into a pan and heat gently until melted. Add the egg mixture and cook over medium heat, stirring constantly until the eggs are set.

  4. Serve immediately with toast spread with the remaining half fat butter and grilled tomatoes.

Nutritional information per serving:

kcalories

553

protein

30.3g

carbs

42.3g

fat

27.3g

Print recipe

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