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
- 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.