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Scrambled Eggs with Tomato Bread

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Scrambled Eggs with Tomato Bread

The perfect scrambled eggs with tomato bread recipe with a picture and simple step-by-step instructions.

  • 5 piece Eggs
  • 50 ml Whipped cream 10% fat
  • Salt and pepper
  • Nutmeg
  • 3 small Tomatoes red fresh
  • 6 Stems Basil
  • 3 Discs Whole grain bread
  • 3 tsp Butter
  • 1 tbsp Butter
  1. Whisk the eggs with the whipped cream. Season with salt, pepper and nutmeg. Cut the tomatoes into thin slices, pluck the basil leaves from the stems and roughly chop the leaves.
  2. Brush wholemeal bread slices with 1 teaspoon butter each. Heat 1 tablespoon butter in a non-stick pan. Pour in the egg cream and let set over medium heat, stirring occasionally.
  3. Cover the bread with tomato slices and scrambled eggs and serve sprinkled with basil.
Dinner
European
scrambled eggs with tomato bread

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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