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