Roasted Tomatoes With Green Scrambled Eggs Recipe

Roasted Tomatoes With Green Scrambled Eggs

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

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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