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Scrambled Egg and Tomato (On Rye Toast)

Scrambled Egg and Tomato (On Rye Toast)

Simple ones are always the best! Tomatoes and soft-cooked scrambled eggs have a natural affinity that is really underrated. This is so easy yet delicious – enjoy it as a lunch or light supper too. Rye toast is always my first choice for toast but if you prefer you can have it inside a toasted seeded pitta. Garnish with chopped chives if you have them to hand. A note from Eatopic: For meltingly soft, creamy scrambled egg, cook gently and take off the heat when it’s still a little undercooked and stir through at the last minute —you can taste the difference!
Course Breakfast & Brunch
Calories 1377 kcal


  • 100% mild and light olive oil spray
  • 100g vine-ripened cherry tomatoes, cut into quarters
  • Pinch of flaked sea salt, such as Maldon
  • 100g rye bread (2 large slices or 4 small slices, max 190 calories) or 2 small seeded pitta breads
  • 2 medium free-range eggs, lightly beaten
  • #To Serve#
  • Few strands of chives, finely chopped (optional) Freshly ground black pepper


  • Heat a medium non-stick pan over a medium heat and spritz with oil. When hot add the tomatoes and a pinch of salt flakes; stir. Lower the heat and cook for about 3 minutes until the tomatoes are soft and have a little colour.
  • Toast the rye bread or seeded pitta breads.
  • Increase the heat of the pan a little and add the beaten eggs to the tomatoes. Mix once and leave for 1-2 minutes undisturbed – look out for the egg to be just cooked around the edge of the pan then remove from the heat and stir gently until softly scrambled and just cooked.
  • Place onto the toast or inside split pitta breads and sprinkle with chives if using and a few twists of freshly ground black pepper.