SCRAMBLED EGGS WITH A TWIST
For when you want something a little different from normal scrambled eggs this idea sprang up and made an excellent breakfast !
Provided by AskCy
Categories Breakfast
Time 35m
Yield 2 slices of toast per serving, 1 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
- when the tomatoes are almost done start beating together the eggs and milk.
- Warm a pan and put the butter in so it melts and coats the bottom.
- Add the eggs and keep stirring gently as it cooks.
- Toast the bread and butter it.
- Place the eggs on the toast (buttered if you like).
- Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
- Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
- Serve straightaway.
Nutrition Facts : Calories 694.8, Fat 54.7, SaturatedFat 17.3, Cholesterol 466.5, Sodium 714, Carbohydrate 30.7, Fiber 1.9, Sugar 4.3, Protein 20.7
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