Recipe Name: Roasted Tomatoes With Green Scrambled Eggs
Description: Easy breakfast recipe just ready within 15 minutes only. Stir through spinach and serve on toasted sourdough with roasted tomatoes
Prepration Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving: 2 serving
Ingredents Roasted Tomatoes With Green Scrambled Eggs
- Olive Oil (for greasing )
- Cherry Tomato (100 grams )
- Baby Spinach (100 grams )
- Parsley (2 tbsp)
- Sourdough Bread (4 slices )
- Garlic (1 cloves, peeled )
- Butter (20 grams )
- Eggs (4)
Instructions to make Roasted Tomatoes With Green Scrambled Eggs
Preheat the oven to gas 5, 190˚C, fan 170˚C. Lightly grease a baking tray, then transfer the tomatoes onto it. Roast for 10-12 mins until the skins are just bursting.
Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Set aside to cool until just cool enough to handle. Squeeze out any excess water with the back of a spoon.
Toast the bread and, once golden, rub one side of each slice with the garlic clove. Lightly spread each with a quarter of the butter. Set aside.
In a small bowl, gently beat the eggs with a wooden spoon. Melt the remaining 10g butter in a saucepan over a medium-low heat. Pour in the eggs and stir slowly with a wooden spoon for 4 mins or until they begin to set. Stir in the spinach and parsley, if using.
Put the toast on two plates, then top with the eggs. Serve with the tomatoes.
Instructions Roasted Tomatoes With Green Scrambled Eggs
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