Scrambled Eggs With a Twist

Ingredients

• 2 slices of sliced bread (I used a wholemeal seeded loaf)
• 3-5 small cherry tomatoes, still on the vine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 large eggs
• 30 ml milk
• 3-5 large fresh basil leaves, finely chopped
• 1 tablespoon freshly grated parmegano cheese
• sea salt
• black pepper

Directions

1. 1

   Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.

2. 2

   when the tomatoes are almost done start beating together the eggs and milk.

3. 3

   Warm a pan and put the butter in so it melts and coats the bottom.

4. 4

   Add the eggs and keep stirring gently as it cooks.

5. 5

   Toast the bread and butter it.

6. 6

   Place the eggs on the toast (buttered if you like).

7. 7

   Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.

8. 8

   Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.

9. 9

   Serve straightaway.