Scrambled eggs with toast and sun-dried tomatoes

Creamy scrambled eggs on crisp toast, enriched with the deep flavors of sun-dried tomatoes
Total Time: 15 minutes
Course: Breakfast
Cuisine: Flemish, Italian
Keyword: egg
Servings: 4
Calories: 200kcal

Ingredients
 

  • 4 st eggs
  • 4 slice of bread ((by choice))
  • 1/4 cup sun-dried tomatoes ((with some extra moisture))
  • 1 tbsp milk (or cream)
  • 1 tbsp butter (or olive oil)
  • salt and peter
  • fresh herbs (chives / parsley) ((optional))

Instructions

  • Chop the sun-dried tomatoes and set aside.
  • Toast the bread
  • Break the eggs into a bowl, add the milk or cream (if using) and whisk well. Season to taste with salt and pepper.
  • In the pan, heat some butter or olive oil over medium-high heat. Add the chopped sun-dried tomatoes and fry briefly. Then pour the egg mixture into the pan.
  • Keep stirring constantly with a spatula so that the eggs slowly solidify and acquire a creamy texture.
  • Once the eggs are almost completely set but still slightly runny, remove the pan from the heat. (They will continue to cook through residual heat.) Serve the scrambled eggs immediately on the toast. Garnish with fresh herbs and/or grated cheese, if desired.

Voedingswaarden

Calories: 200kcal

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