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.

Method

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!

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Ingredients

Black Pepper
0.5 tsp
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Bread
2 slice toasted
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Butter
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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Salt
1 tsp
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