Vegetable Scrambled Eggs on Toast

Ingredients

• 8 slices of bread
• 2 tbsp butter
• 2 tbsp oil
• 6 Eggs
• 50 ml heavy cream
• 0.5 tsp paprika powder
• 3 tomatoes
• 1 large stalk of leeks
• 100 g shredded cheese to taste (Emmental, Gouda...)
• Salt
• white pepper

Instructions

1. 1.

   Wash the tomatoes, halve them, remove stems and seeds, and dice into 1x1 cm cubes. Clean the leeks thoroughly and slice into rings.

2. 2.

   Heat 1 tbsp oil, add the leeks, and sauté for about 3 minutes until translucent; add the tomatoes briefly to soften and keep warm on low heat.

3. 3.

   Beat the eggs with the cream in a bowl, whisk vigorously. Season with salt, pepper, and paprika. Toast the bread slices until golden yellow.

4. 4.

   Melt butter with oil in a non-stick pan, pour in the egg mixture, lower the temperature, let it set for a few minutes, then gently stir to break into small pieces while adding 2-4 tbsp of cheese.

5. 5.

   Fold in the tomato-leek mixture briefly, taste and adjust seasoning, then arrange on the toasted bread. Sprinkle with remaining cheese and serve immediately.