This cheese & tomato scrambled egg recipe has run down the line in my family. It is an all time favourite and I love the memories I have attached to this dish. Of course, scrambled egg is perfect for any time of the day, but traditionally my family used to enjoy it on a Sunday evening (we always had our Sunday roast at lunch time) – so after a long Sunday walk, what a perfect quick dish to make, and it also goes well with a cup of tea from a teapot! (it always used to taste different from a teapot). I hope you enjoy and love this dish as much as me and my family do.
Servings: 2 Prep Time: 5mins Cook Time: 5-8mins Difficulty: Easy
- 6 Eggs
- 60g/1 1/2 oz Tomatos
- 60g/1 1/2 oz Cheese
- Good dash of Milk
- Good dash of Cream (either single or double)
- Pinch of Salt & Pepper
- Small knob of Butter
- 4 Slices of Bread
1. Start by cracking your eggs in a jug, best using a clear plastic jug so you can double check for egg shells! (obviously if you find any, get rid of them).
2. Finely chop your tomatoes ( I was very lucky using home grown tomatoes for this recipe – delicious!) and grate your cheese ( I used mature cheddar, but whatever you have in your fridge usually works).
4. Melt a knob of butter in the pan over a medium heat and then add your egg mixture. Stay by your pan and keep stirring to prevent any sticking. Pop your bread in the toaster – I used simple brown bread but a good crusty rustic bread would work fantastically. Once your egg mixture is starting to hold together and doesn’t look runny its ready (takes around 5 minutes depending on your pan size). Once your toast has popped, get it out and be generous with a spread of butter, spoon your scrambled egg on top and your done! Enjoy! 🙂
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