Scrambled eggs with toasted strips of wholemeal bread

Name: Scrambled eggs with toasted strips of wholemeal bread
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 discs Wholemeal bread; 1/4 collar Chives; 200 g cherry tomatoes; 1 TEASPOON Olive oil; 2 Eggs (size M); 100 ml Skimmed milk (0,3 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

2 discs Wholemeal bread
1/4 collar Chives
200 g cherry tomatoes
1 TEASPOON Olive oil
2 Eggs (size M)
100 ml Skimmed milk (0,3 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut bread into cubes. Roast in a pan without fat at medium heat while turning for about 5 minutes until crispy. Wash the chives, shake dry, cut into small rolls except for something to garnish.
2
Wash and halve the tomatoes. Remove bread from the pan. Heat oil, add tomatoes and braise for 1 minute. Put the bread back into the pan. Whisk eggs, chives and milk. Season with salt and pepper.
3
Pour the egg into the pan and let it set while stirring. Cut the remaining chives a little smaller. Arrange scrambled eggs on plates and garnish with chives.