Bread with Scrambled Eggs and Tomato
Prep: 10min
|
Servings: 4
|
Cook: 5min
Bread with scrambled eggs and tomato is a recipe featuring fresh ingredients from the scrambled eggs category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 eggs
- 2 tbsp chives rolls
- 250 g cocktail tomatoes
- 8 slices spelt bread (loaf)
- butter
- Salt
- Pepper (freshly ground)
Instructions
-
1.
Toast the bread slices, lightly spread with butter, season with a pinch of salt and set on 4 plates.
-
2.
Heat 1 tsp butter in a pan, crack the eggs into it and let them slide in. Season with chives rolls, salt and pepper. Cook over medium heat, stirring frequently until the eggs form scrambled curds.
-
3.
Divide into 8 portions and spread each onto the bread slices.
-
4.
Wash, dry and halve the tomatoes. Add 1 tsp butter to the pan, melt and sauté the tomatoes over medium heat for about 1 minute. Season with salt and pepper and distribute over the bread.
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5.
Serve immediately.
