Scrambled eggs with roast tomatoes

Scrambled Eggs with a Twist

Serves 2

10 min

Scrambled eggs taste so delicious when served with ripe roasted tomatoes. Plus they're so quick and easy to make, you can't fail to impress.


Heat your oven to 200C/fan 180C/Gas Mark 6.

Put the tomatoes in a small roasting dish and drizzle with the oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast for 8 to 10 minutes until bubbling.

Meanwhile, mix the eggs with the rest of the salt and pepper (1/2 teaspoon of salt and 1/4 teaspoon of pepper). Add the milk.

Put your toast on.

In a non-stick frying pan, heat the butter over a medium to high heat. Pour in the scrambled eggs and cook, stirring constantly, for two to three minutes.

Serve up the scrambled egg with the roasted tomatoes on a crunchy piece of toast – delicious!


Black Pepper
0.5 tsp
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2 slice toasted
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1 tbsp
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Centra Free Range Eggs
4 piece (free range are best)
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Centra Olive Oil
1 tsp
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Cherry Tomatoes
10 piece
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Fresh Irish Milk 1 Litre
50 millilitre
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1 tsp
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