Next week is British Egg Week (5-11 October), and to mark the occasion I've recreated a classic egg dish, with a twist. Scrambled egg is one of the first things I learnt to cook growing up, and as this was before we had a microwave, it was cooked in a saucepan on the hob. Cooking scrambled eggs on the hob is still my preferred way of cooking it, but as this is also the husband's 'speciality' it's usually cooked in a jug, in the microwave, with little stirring (he says the kids prefer it that way!)
I've jazzed my eggs up with a little Italian touch and served them on a toasted ciabatta roll, instead of the usual sliced white. This recipe can serve 1-2, depending on how hungry you're feeling.
Italian Scrambled Eggs on Toast - serves 1
olive oil
4 cherry tomatoes
small knob of butter3 medium free range eggs
salt & pepper
splash of milk
fresh basil
ciabatta roll, lightly toasted
parmesan
- heat the olive oil in a small saucepan
- add the tomatoes and cook for a few of minutes over a med/high heat until they soften
- remove the tomatoes from the pan & set aside
- add a little butter to the pan and heat until melted
- beat the eggs, salt & pepper & torn basil leaves together
- add to the pan and cook over a medium heat, stirring & scraping the bottom of the pan (I like to use a wooden spatula for this), until the eggs are cooked
- serve with the tomatoes on the ciabatta roll & top with freshly grated parmesan
To keep up to date with new recipes next week, follow #BritishEggWeek on twitter.
This recipe has been created for a #shortcuteggsperts challenge. I have been provided with shopping vouchers to cover the cost of my ingredients. More egg recipes can be found here.
