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
Instructions to make Roasted Tomatoes With Green Scrambled Eggs
Step #1
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.
Step #2
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.
Step #3
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.
Step #4
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.
Step #5
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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