Scrambled eggs with cheese and tomato

Scrambled eggs with cheese and tomato


  • 1 egg (with the red lion stamp)
  • 1 tbsp full fat cow’s milk
  • 1 knob of butter
  • 12g mature cheddar cheese, grated
  • 1 vine tomato
  • 1 slice multigrain bread, toasted and cut into strips


  1. Cut the tomato into quarters and place on a baking tray under the grill for 5 minutes at 160oC/320oF.
  2. Remove and allow to cool.
  3. Whisk together the eggs and milk.
  4. Heat the butter in a non-stick frying pan until foaming.
  5.  Add the egg mixture and whisk continuously for 2–3 minutes, until just set but still soft.
  6. Remove from the heat, as it will continue to cook, and gently stir in the grated cheddar.

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