Scrambled Eggs & Marinated Tomatoes on Toast

PREP 15 MIN COOK  5 MIN

Hello breakfast, brunch and lazy lunch! Marinated tomatoes are the perfect side to your eggs on toast, especially when cherry tomatoes are in season. If you like it hot, sprinkle chilli flakes as a finishing touch.

INGREDIENTS based on 1 serving

60g cherry tomatoes halved

1 tsp red wine vinegar 

salt & pepper, to taste

2 large eggs 

1 thick slice (70g) sourdough bread (or gluten free) 

1 sprig of fresh thyme leaves stripped (optional)

METHOD

Combine tomatoes, vinegar, salt and pepper in a small bowl. Stir well and set aside to marinate for at least 5 minutes.

Meanwhile, whisk eggs in a small bowl and season with salt and pepper.

Heat a small non-stick frypan over medium-low heat. Add egg mixture and allow to cook for 20 seconds before gently pushing mixture in from the edges with a spatula to form soft folds. Continue gently folding until eggs are cooked to your liking. Remove from heat.

Whilst eggs are cooking, toast bread.

Top toast with eggs, tomato mixture and fresh thyme, if using. Season with salt and pepper and serve. 

NUTRITION

Energy (kJ) 1424 kJ / 340 cals

Protein 19.2 g

Fat 11.9 g

Sat. Fat 3.3 g

Carbs 37.7 g

Sugar 3.3 g

Fibre 4.8 g