We are always in a hurry on weekday mornings, but as often as possible I try and go for a protein-based breakfast over sugary cereals. The children tend to eat porridge or a whole wheat cereal (they are well trained) but sometimes we have quick scrambled eggs with various bits thrown in. Often we add ham, spring onions or mushrooms, too.
This morning I looked in the fridge to find a handful of Meli Melo cherry and baby plum tomatoes (red, orange and yellow, so pretty!) and a small wedge of Parmesan – mostly rind. These were the leftover ingredients from a baked salmon dish and our favourite carrot risotto. I thought that they would make a fine breakfast, scrambled up with a couple of eggs. Tomatoes which are slightly starting to pass their premium are perfect for this dish, because they are already squidgy so just need a minute or two in the pan before the eggs go in. This would also be great for a Father’s Day breakfast treat, brunch with friends, or as supper. I skipped the bread, but a lovely crusty granary loaf would be my carb of choice.
- 2 free-range eggs
- teaspoon butter or olive oil
- handful cherry or baby plum tomatoes
- handful Parmesan cheese
- sprinkle freshly ground black pepper
- Chop the cherry tomatoes into halves or quarters. Finely grate the Parmesan cheese.
- Heat the teaspoon of butter or olive oil in a small frying pan. Add the cherry tomatoes and cook for around one minute, until softened.
- Pour in the eggs, leave to set for a few seconds then carefully stir the eggs. They will start to set in the pan. Don't overmix them and take them off the heat when they are cooked to your liking.
- Add half the Parmesan cheese and mix again. Serve on a plate and sprinkle the rest of the Parmesan cheese over the top to garnish with a few twists of freshly ground black pepper.
I’m sending this across to Helen’s Breakfast Club, this month hosted by Monica at Smarter Fitter, who set the theme as leftovers. Like Helen, Monica writes an awesome blog, so go and check them both out and join in, too!
I’m also linking this up to Family Friendly Fridays, this month being hosted by Solange at Pebble Soup. My kids love tomato and eggs, so this is perfect for them. You could change the cheese to mild cheddar if the Parmesan is too strong in flavour. You could also whip this up for a simple but impressive Father’s Day breakfast, too. Get the kids to crack the eggs, carefully cut the tomatoes in half and/or grate the cheese.