Tomato, basil & Parmesan scrambled eggs

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• dontlikethat

  14 November 2007

  dontlikethat rated and commented on this recipe

  

  I had to make this recipie with milk instead of cream,I also used baby plum toms but despite these minor changes the scrambled eggs were really nice the torn basil really adds to the final flavour.Great idea if you fancy a change from plain old scrambled egg for breakfast or lunch.

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• Marianne

  16 October 2010

  Marianne rated this recipe

  

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• Blondie

  25 September 2011

  Blondie rated and commented on this recipe

  

  Really tasty, the tomatoes and basil gave a real burst of flavour to the eggs. I added a pinch of paprika to the egg mixture and sprinkled some torn parma ham on top. Yummy sunday brunch!

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Ingredients

• 1 plum tomato
• butter
• 1 tbsp grated Parmesan (or vegetarian alternative)
• 2 large free range eggs
• cream
• toasted ciabatta , to serve
• a few torn basil leaves

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Difficulty and servings

Serves 1

Preparation and cooking times

Ready in about 10 minutes

Vegetarian

Ingredients

• 1 plum tomato
• butter
• 1 tbsp grated Parmesan (or vegetarian alternative)
• 2 large free range eggs
• cream
• toasted ciabatta , to serve
• a few torn basil leaves

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