Scrambled Eggs with Roasted Tomatoes
Scambled Egg with Roasted Tomatoes
- Preheat the oven to gas 5, 190˚C, fan 170˚C. Pour a splash of oil into a baking tray then add the tomatoes on the vine. Roast for 10 minutes until the skins are bursting.
- Pour boiling water over the spinach to wilt and then drain, set to cool then squeeze out any excess water.
- Break the eggs into a bowl and gently beat with a wooden spoon, melt a small amount of butter into a saucepan over a low heat. Pour in the eggs and stir slowly until beginning to set, this will take around 5 minutes. Add the spinach and parsley, combine well.
- Toast the bread and spread with lashings of butter. Transfer the eggs from the pan on to the toast, place the vine tomatoes on the side.