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Scrambled Eggs

Wherever possible, buy organic free-range eggs. I am luckily enough to have my own chickens eggs. I collect them in the morning and use them that day. They don't come fresher than that.

This recipe is for one person, add two more eggs for every adult and one more egg for every child.


2 eggs, duck or chicken eggs will do

2 tablespoons of milk (optional, you do not need milk if you don't want it)

4 plum tomatoes

1 tbsp olive oil

Salt and pepper

A knob of butter

1 slice of sourdough bread


Preheat the oven to 200ºC. Halve the tomatoes lengthways and put in a small roasting tin. Pour over the olive oil and season with salt and pepper. Turn the tomatoes over to coat them in olive oil, then arrange them cut side up. Roast for about 20 minutes, or until shrunken.

Meanwhile break the eggs into a bowl, add the milk and season with salt and pepper. Whisk together.

Put the butter into a frying-pan and let it melt. Pour in the  eggs and stir continuously over a low heat. The eggs will scramble together and look soft and creamy.

Toast the bread and then butter. Put the eggs on the toast and the tomatoes on top. Eat immediately.

If you're making this for others and you want to make it look more fancy, finely chop some chives and sprinkle over the top.

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