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
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).