Savory Breakfast Bowl with Scrambled Eggs, Oven‑Roasted Tomatoes and Oat‑Nut Topping

Ingredients

• 200 g small cherry tomatoes
• 1 sprig rosemary
• 1 tsp Olive oil
• Salt
• 1 small red onion (30 g)
• 6 Eggs
• 50 ml milk (1.5% fat)
• Pepper
• paprika powder
• 3 tbsp Kerrygold Original Irish butter (45 g)
• 2 slices Kerrygold Original Irish cheddar, sharp (50% fat in solids)
• 1 Handful Parsley (5 g)
• 2 tbsp hazelnut kernels (30 g)
• 3 tbsp chunky rolled oats (45 g)
• 1 handful baby spinach (20 g)

Instructions

1. 1.

   Wash the tomatoes, leaving the stems on. Wash and pat dry the rosemary. Place tomatoes and rosemary in a baking dish, drizzle with olive oil, and season everything with a pinch of salt. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 15 minutes.

2. 2.

   Meanwhile, peel and finely chop the onion. Beat the eggs with milk, salt, pepper, and paprika. Heat 2 tbsp butter in a pan. Sauté the onion for 3 minutes over medium heat. Add the beaten eggs and cook, stirring occasionally, until thickened in about 5–7 minutes. Slice the cheddar into strips and fold them into the scrambled eggs.

3. 3.

   In a separate bowl, wash and dry the parsley, then chop it. Roughly chop the hazelnuts. Heat the remaining butter in a pan, toast the hazelnuts and oats for 3 minutes until golden‑brown. Stir in the parsley and set aside. Wash and dry the baby spinach.

4. 4.

   Place the baby spinach and scrambled eggs into two bowls, arrange the oven‑roasted tomatoes on top, and sprinkle with the oat‑nut topping.