Scrambled Eggs With Tomatoes
Easy nutritious breakfast
Equipment
- Small, non-stick pan
Ingredients
- 2 Eggs
- 4 Cherry tomatoes halved
- 10 g butter
- 1 splash milk
- salt and pepper to taste
Instructions
- Break the eggs into the saucepan
- Stir gently over a medium heat with a wooden spoon to break the yolks and gently mix in with the whites
- As the egg warms, add the butter and a splash of milk
- Once the egg starts to solidify, add the tomatoes
- Keep on stirring until the eggs are thoroughly cooked and the tomatoes are warm
- Serve immediately with plenty of black pepper