Scrambled Eggs & Marinated Tomatoes on Toast
PREP 15 MIN•COOK 5 MIN
Hello breakfast, brunch and lazy lunch! Dan's 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.
DF
GF
NS
NF
V
Number of servings
2
120g cherry tomatoes halved
2 tsp red wine vinegar
salt & pepper, to taste
4 large eggs
2 thick slices (70g ea) sourdough bread (or gluten free)
2 sprigs of fresh thyme leaves stripped (optional)
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.
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
Fiber
4.8 g
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