Go back

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.


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


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!

Back to dashboard