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Scrambled Eggs on Sourdough Toast with Roasted Vine Tomatoes

  • 25m
  • Easy
  • Portions: 2
  • 6 Ingredients

We think this might be the idea breakfast to kick start your day. Grilling your tomatoes with thyme not only smells delicious but tastes delicious too!

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    320 kcal
  • Protein
    18 g
  • Carbohydrate
    23 g
  • Fat
    17 g
  • Energy
    320kcal
  • Protein
    18g
  • Sodium
    365mg
  • Carbohydrate
    23g
  • of which: sugars
    4g
  • Fibre
    3g
  • Fat
    17g
  • of which: saturates
    4g

Ingredients

Portions: 2
  • 200g large vine tomatoes
  • 1 tbsp oil
  • thyme leaves
  • 2 slices of sourdough, toasted
  • 4 eggs, whisked
  • 2 tbsp Wunda

Steps

1. GRILL

10m

Preheat the grill. Place the tomatoes onto a baking tray. Drizzle with the oil and a sprinkle of salt and pepper and a few thyme leaves. Grill for 5-10 minutes, turning once during cooking.

2. SCRAMBLE

5m

Place a saucepan on the hob and heat over a medium-low temperature. Add the eggs and Wunda, and continuously gently stir. For soft serve scrambled eggs, cook for 5 minutes, if you prefer a firmer set then cook for a further minute to minute and a half. Once cooked, season with salt and pepper to taste.

3. SERVE

1m

Serve the scrambled eggs over the top of the toasted sourdough with the grilled tomatoes on the side or on top.