Scrambled eggs with cherry tomatoes and basil on toast with rocket

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Cherry tomatoes150 g
• Basil4 g
• Ricotta30 g
• Whole wheat bread60 g
• Arugula40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and halve the cherry tomatoes. Beat the eggs and egg whites with salt and pepper. Put the wholemeal bread to toast for 2–3 minutes, until crisp.
2. Heat half the oil in a non-stick frying pan over medium heat and sauté the cherry tomatoes for 3 minutes, until just softened.
3. Lower the heat, pour in the eggs and cook for 3–4 minutes, stirring constantly with a spatula, until soft, still creamy curds form.
4. Take off the heat and add spoonfuls of ricotta and torn basil, stirring only briefly.
5. Serve the eggs on the toast with the rocket, washed and dressed with the remaining oil and a pinch of salt.