Scrambled eggs in tomato

Ingredients for 2 servings:

• 4 large tomatoes, 250 – 300 g each
• 2 tsp peppercorns, green, pickled
• Salt and pepper, black from the mill
• 5 eggs
• ½ bunch basil
• 2 tsp Clarified butter or ghee
• 2 handfuls of mixed lettuce leaves
• some olive oil
• some vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Wash the tomatoes. Cut out the stem ends and then carefully scoop out the tomatoes with a spoon. Chop the basil. Chop the green peppercorns. Season the tomatoes inside with salt and pepper, and sprinkle the chopped green pepper into the tomatoes. Whisk the eggs, basil, and a little salt. Heat the clarified butter in a pan and scramble the eggs over medium heat. Meanwhile, wash the lettuce and dry thoroughly. Arrange on plates, season with salt and pepper, and drizzle with a little oil and vinegar, if desired. Spoon the scrambled eggs into the tomatoes and serve on top of the lettuce.