Herb Scrambled Eggs

Ingredients

• 0.5 bunch spring onions
• 3 eggs
• 3 tbsp Milk (1.5% fat)
• 2 tbsp mixed herbs (fresh or frozen)
• Salt
• Pepper
• 4 slices whole grain baguette (thinly sliced)
• 160 g tomatoes (2 tomatoes)

Instructions

1. 1.

   Clean, wash, and finely slice the spring onions.

2. 2.

   Whisk eggs, milk, herbs, and spring onions together with a fork. Season with salt and pepper.

3. 3.

   Pour the egg mixture into a non-stick pan and let it set over low heat (thicken), repeatedly drawing more egg mixture from the edge of the pan to the center with a spatula.

4. 4.

   Toast the baguette slices.

5. 5.

   Wash the tomatoes and cut off the stem ends in a wedge shape.

6. 6.

   Halve 1 tomato and rub the cut sides on each side of the bread slices, pressing firmly so that the bread slice can soak up the juice, then lightly salt and pepper.

7. 7.

   Slice the remaining tomato into strips. Arrange the scrambled eggs with the tomato strips on the baguette slices.