Name: Scrambled eggs & slow-roast tomatoes on toast
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 2
Ingredients: 1 tbsp olive oil; 2 garlic cloves 1 sliced, 1 left whole; 2 thyme or rosemary sprigs; 200g ripe vine tomatoes halved; 50g baby spinach; 25g butter; 4 large eggs; 4 small slices of granary bread toasted, to serve (optional)

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Scrambled eggs & slow-roast tomatoes on toast

Scrambled eggs & slow-roast tomatoes on toast

Kirstie Allsopp

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Serves 2

Easy

Prep: 5 mins

Cook: 55 mins

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 garlic cloves

1 sliced, 1 left whole
2 thyme

or rosemary sprigs
200g ripe vine tomatoes

halved
50g baby spinach
25g butter
4 large eggs
4 small slices of granary bread

toasted, to serve (optional)

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Nutrition: per serving

kcal496
fat30g
saturates11g
carbs29g
sugars5g
fibre6g
protein25g
salt1.4g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2017

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