Scrambled eggs with cherry tomatoes and basil on toast

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Cherry tomatoes200 g
• Basil5 g
• Extra virgin olive oil2 teaspoons
• Whole wheat bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Wash the cherry tomatoes and halve them. Heat half the oil in a frying pan over high heat and sear them with a pinch of salt for 3 minutes, until softened and lightly caramelised.
2. Meanwhile toast the wholemeal bread in a toaster or dry pan for 1–2 minutes, until golden and crisp.
3. Beat the eggs and egg whites with a pinch of salt. Heat the remaining oil in a non-stick pan over low heat, pour in the eggs and stir constantly with a spatula for 3–4 minutes, until set but still creamy; take them off the heat a moment early, because they keep cooking.
4. Spoon the eggs onto the toast, add the tomatoes and finish with basil leaves and a grind of black pepper.