Scrambled eggs & slow-roast tomatoes on toast

Scrambled eggs & slow-roast tomatoes on toast

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 5 mins Cook: 55 mins


Serves 2

These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal496
  • fat30g
  • saturates11g
  • carbs29g
  • sugars5g
  • fibre6g
  • protein25g
  • salt1.4g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, 1 sliced, 1 left whole
  • 2 thyme or rosemary sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200g ripe vine tomatoes, halved
  • 50g baby spinach
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 large eggs
  • 4 small slices of granary bread, toasted, to serve (optional)


  1. Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.

  2. Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.

  3. Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Linda Beazley
4th Jul, 2017
A recipe for scrambled eggs on toast in a top recipe magazine. Whatever next?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?