Name: Scrambled eggs with toast and sun-dried tomatoes
Total time: 15 min
Cuisine: Italian
Ingredients: 4 eggs; 4 slices bread (of your choice); 1/4 cups sun-dried tomatoes (with a little of their liquid); 1 tbsp milk (or cream); 1 tbsp butter (or olive oil); salt and pepper; fresh herbs (chives or parsley) (chives or parsley) (optional)

Mise en place

Ingredients

4 eggs
4 slices bread (of your choice)
1/4 cups sun-dried tomatoes (with a little of their liquid)
1 tbsp milk (or cream)
1 tbsp butter (or olive oil)
salt and pepper
fresh herbs (chives or parsley) (chives or parsley) (optional)

Method

Get cooking

Finely chop the sun-dried tomatoes and set aside.
Toast the bread.
Crack the eggs into a bowl, add the milk or cream if using, and beat well. Season with salt and pepper.
Heat a little butter or olive oil in a pan over a medium heat. Briefly fry the chopped tomatoes, then pour in the egg mixture.
Stir constantly with a spatula so the eggs set slowly and stay creamy.
When the eggs are almost set but still a little runny, remove the pan from the heat. They will continue cooking in the residual heat. Serve immediately on the toast, with fresh herbs or grated cheese if desired.