Sunday, 15 March 2009

Scrambled Eggs (but more exciting)

I love creating yumminess from random things in the fridge. This morning I wanted something a little bit more exciting that just plain ole scrambled eggs on toast, so came up with this:



Serves 2

4-5 free range eggs
handful of cheese (I used extra mature Canadian cheddar, but I'm betting that gruyère or parmesan would work well too.)
handful of chopped chives
2 tomatoes, quartered
Dash of milk
Small knob of butter
salt and pepper

1) Put the milk and butter in a non-stick pan and heat until butter has melted. Turn the heat to low.

2) Beat the eggs and pour into pan. Add cheese, chives, salt and pepper and stir well. Add tomatoes and continue to stir until eggs are cooked.

Serve on fresh wholemeal toast with a steaming hot cup of coffee.

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