Creamy scrambled eggs are sumptuous breakfast treats that you can prepare anytime. The succulent tomatoes add a touch of sweetness for a more delectable taste. Add some bacon or even mushroomsÂ if desired.
750g cherry tomatoes
Olive oil cooking spray
8 free-range eggs
2/3 cup cream
2 tablespoons butter
2 tablespoons Parmesan cheese
2 teaspoons finely chopped chives
Salt and freshly ground pepper to taste
Bread for serving
Preheat the oven at 200C and then line a baking tray with baking paper.
Place the cherry tomatoes on the tray and spray them lightly with olive oil. Season it with salt and pepper. Roast it for ten to fifteen minutes or until they are tender. Set aside to cool.
Place the eggs in a medium sized bowl. Whisk well. Add the cream and continue to whisk until the ingredients combine. Season it with salt and pepper.
Melt half of the butter in a non-stick frying pan over medium heat. Cook half of the egg mixture in the frying pan for thirty seconds or up to one minute. Gently stir the parts that set towards the center until the eggs take a curd like form. Remove the eggs from the pan and transfer them to a plate. Repeat this process with the remaining ingredients.
Plate the eggs and roasted tomatoes on individual plates. Dust them with Parmesan cheese and garnish with chives. Add more salt and pepper if desired. Serve with bread.
Image from Â avlxyz