And we come back to making these not with the most recent recipe I’ve completed, but with a nice easy one to get us back into the swing of things. It’s basically a tomato-y scrambled egg on sourdough.
I’ve personally had it as a light dinner so that I could crack on with getting through some recipes, and eat a bunch of extras as side dishes that I needed to get rid of. Mainly I recommend as something served on the side for a party, a bit like a creamy bruschetta. You can make in advance and serve on the sourdough later.
Stages: Cook the chopped up tomatoes, add puree and seasoning, add eggs, serve topped with cheese and thyme.
Good things: Super quick (11 mins) and simple, and really doesn’t require very many ingredients.
Bad things: Nicest warm, which doesn’t help if making in advance.
Ingredients (for roughly 6 large slices of sourdough):
• 7-8 small tomatoes
• 3 tablespoons Olive oil
• 1 tablespoon Tomato puree
• Pinch of Salt
• Pinch of Sugar
• 2 large eggs
• 25g of wensleydale
• Bread – sourdough
• Sizeable frying pan
- Cut up the 8 tomatoes into rough chunks
- Crack the 2 eggs into a mug or cup and set aside
- Crumble 25g of Wensleydale and set aside
- Cut 5-6 slices of sourdough
- Heat up a frying pan and then add 3 tablespoons of olive oil
- Tumble in the chunks of tomatoes, and vaguely stir for 5 mins
- Add to the mix and cook for another 5 mins:
- 1 tablespoon tomato puree
- Pinch of salt
- Pinch of sugar
- Add the 2 eggs and stir until creamy as if you were scrambling them, perhaps 1 min or so
- Sprinkle the Wensleydale and some thyme over the top and serve on the sourdough slices
Don’t overload the sourdough slices. It doesn’t exactly drip, but if you overload you’ll find it does go everywhere once you take a bite into one. But great all the same!
It goes a rather attractive, if 1970s-themed, orange.