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scrambled eggs with tomatoes in abowl

Scrambled Eggs With Tomatoes

Easy nutritious breakfast
Prep Time 2 mins
Cook Time 5 mins
Course Breakfast
Cuisine British
Servings 1
Calories 271 kcal


  • Small, non-stick pan


  • 2 Eggs
  • 4 Cherry tomatoes halved
  • 10 g butter
  • 1 splash milk
  • salt and pepper to taste


  • 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