Cherry Tomato and Parmesan Scramble
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 2
  • 2 free-range eggs
  • teaspoon butter or olive oil
  • handful cherry or baby plum tomatoes
  • handful Parmesan cheese
  • sprinkle freshly ground black pepper
  1. Chop the cherry tomatoes into halves or quarters. Finely grate the Parmesan cheese.
  2. 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.
  3. 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.
  4. 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.
Recipe by Ren Behan - Author Wild Honey and Rye at