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!
- 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.