Scrambled eggs, sweet oven roast tomatoes and hot buttery toast are a match made in heaven. The perfect weekend brunch, this is so easy to make and is a great alternative to a heavy full English. Enjoy this, watching breakfast TV with a steaming cup of tea. ;)

SERVES 2
PREPARATION 5 mins
COOK 30 mins
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INGREDIENTS

• 4 Large Eggs
• 1 tbsp Sour Cream
• 300g Cherry Tomatoes
  (I used a mix of yellow, green and red cherry tomatoes)
• Olive Oil
• Sea Salt and Pepper to season
• Granary Bread, toasted and buttered

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PREPARATION METHOD

1. Preheat the oven to 180˚C. Cut the tomatoes in half and place on a baking tray, skin-side down. Drizzle with olive oil, season with plenty of sea salt and black pepper and place into the oven for 25 minutes.
2. After the tomatoes have been in the oven for 15 minutes, heat some olive oil in a pan. Whisk the eggs & sour cream until smooth and well-combined. Season with pepper.
3. Add the egg mixture to the hot pan and immediately turn the heat down to a medium heat. Keep moving the egg in the pan with a spatula to prevent it from sticking. Don’t stir as it will leave you with slushy scrambled egg. Take the eggs off the heat once they’re cooked but still slightly liquid on the outside (they’re still not quite done at this point, but the heat of the pan will continue cooking them). Continue moving the eggs for a few more seconds, until firm but still moist. Season with salt.
4. Serve on hot, buttered toast with the oven roast tomatoes.

Posted 1 year ago with 4 notes
Tags: breakfast  brunch  tomatoes  eggs  scrambled eggs  toast  oven roast tomatoes  foodpics  cherry tomatoes