Tomato, basil & Parmesan scrambled eggs
Serves 1
Easy
Total time:
Ready in about 10 minutes
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Skip to ingredients
Units:
- 1 plum tomato
- butter
- 1 tbsp grated parmesan(or vegetarian alternative)
- 2 large free range eggs
- cream
- toasted ciabattato serve
- a few torn basilleaves
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
