Thursday, March 11, 2010

eggs become really yummy

Cheese and tomatoes go so well with eggs. This recipe is as good for a light supper or lunch as it is for breakfast. We serve it on a slice of toasted granary - the crunch of the bread offsets the soft texture of the eggs.

Serves 2 (doubles easily)


2 large tomatoes, diced
Olive oil
4 eggs
2 tbsp milk, cream or creme fraiche
2 tbsp grated Parmesan cheese
2 tbsp parsley chopped
Salt and black pepper
2 thick slices of granary bread, toasted


1. Sauté the tomato in a non-stick pan with a little olive oil over high heat until cooked but still firm.

2. Beat the eggs with the milk, creme or creme fraiche. Add the cheese, parsley, salt and a few grindings of black pepper. Mix gently. Pour the egg mixture over the tomatoes and cook, stirring over a gentle heat until lightly scrambled but still soft. Serve immediately on top of the warm granary bread. (If you don't toast it, the scrambled eggs will make the bread soggy).

No comments:

Post a Comment