Tomato, basil & Parmesan scrambled eggs
- Bill Granger
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Serves 1
Easy
Total time: 10 mins
Ready in about 10 minutes
A star rating of 4.5 out of 5.7 ratingsRate
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Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Vegetarian
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Showing items 1 to 3 of 3
Perfect scrambled eggs recipe
A star rating of 4.8 out of 5.151 ratings
Spiced scrambled eggs
A star rating of 4.2 out of 5.7 ratings
Smoked salmon & lemon scrambled eggs
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
Recipe from Good Food magazine, March 2003
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A star rating of 4.5 out of 5.7 ratings
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