Eggs are a great source of high quality protein ideal for kick starting your day! This recipe is perfect for a filling weekend brunch or even a light meal.
Eggs are one of the most nutritious foods and make a valuable contribution to your diet. They contain B vitamins, iron, calcium, and zinc, as well as protein. However, four eggs per week is the maximum recommended intake, as they are high in cholesterol. The eggs of many different types of birds can be eaten, but those of the female chicken (hen) are most widely available.
Did you know?
The type of hen determines the color of the egg shell. Those with white feathers and earlobes lay white eggs and those with red feathers and earlobes lay brown eggs.
Preparation 15 minutes; Cooking 20 minutes; Serves 4
Slice the tops off the rolls and then use your fingers to scoop out the center of each one. (The insides can be used to make bread crumbs.)
Cut the tomatoes in half and scoop out the seeds with a spoon. Then slice the de-seeded tomatoes into small, bite sized pieces.
Crack each egg into a mixing bowl by tapping it firmly against the side, pushing your thumbs into the crack, and pulling the shell apart.
Add the milk to the bowl. Whisk the eggs and milk together using a fork or small hand whisk. Season the mixture with a little salt and pepper.
Put the butter into the saucepan and melt it over medium to low heat. When the butter begins to bubble, add the tomatoes and cook for 1 minute.
Pour in the egg mixture. Stir gently to prevent the egg from sticking to the pan. Continue for 3 minutes or until the eggs are firm. Remove from the heat.
Spoon a serving of scrambled egg and tomatoes into each roll. Balance the roll lids on top and serve. A glass of orange juice is the perfect accompaniment.
Timing and temperature are really important when cooking scrambled eggs. If they are cooked for too long over too high a heat, the eggs become dry and crumbly.
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