Italian Scrambled Eggs on Toast

Next week is British Egg Week (5-11 October), and to mark the occasion I've recreated a classic egg dish, with a twist. Scrambled egg is one of the first things I learnt to cook growing up, and as this was before we had a microwave, it was cooked in a saucepan on the hob. Cooking scrambled eggs on the hob is still my preferred way of cooking it, but as this is also the husband's 'speciality' it's usually cooked in a jug, in the microwave, with little stirring (he says the kids prefer it that way!)

I've jazzed my eggs up with a little Italian touch and served them on a toasted ciabatta roll, instead of the usual sliced white. This recipe can serve 1-2, depending on how hungry you're feeling.

Italian Scrambled Eggs on Toast - serves 1

olive oil

4 cherry tomatoes

small knob of butter
3 medium free range eggs

salt & pepper

splash of milk

fresh basil

ciabatta roll, lightly toasted

parmesan

• heat the olive oil in a small saucepan
• add the tomatoes and cook for a few of minutes over a med/high heat until they soften
• remove the tomatoes from the pan & set aside
• add a little butter to the pan and heat until melted
• beat the eggs, salt & pepper & torn basil leaves together
• add to the pan and cook over a medium heat, stirring & scraping the bottom of the pan (I like to use a wooden spatula for this), until the eggs are cooked
• serve with the tomatoes on the ciabatta roll & top with freshly grated parmesan

 

To keep up to date with new recipes next week, follow #BritishEggWeek on twitter.

This recipe has been created for a #shortcuteggsperts challenge. I have been provided with shopping vouchers to cover the cost of my ingredients. More egg recipes can be found here.