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.

Recipe

Servings: 2  Prep Time: 5mins Cook Time: 5-8mins Difficulty: Easy

Ingredients

• 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).

3. Add the salt and pepper to your eggs, a good dash of milk and cream, then add your tomatoes and cheese. Give it all a good whisk with a fork.

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! 🙂