I love a traditional hearty English breakfast, but let’s be honest, it’s a lot of food. Sometimes I just want the feel of an English breakfast without all of the substance. On those days, I go with a modified version like this! I love soft scrambled eggs so much, and these stove top roasted tomatoes are cooked in olive oil, balsamic vinegar, and a few spices to really make the flavor pop. I hope that you enjoy this delicious little breakfast as much as I do!
Mini English Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Ingredients
- 2 pieces whole wheat bread
- 4 eggs
- 12 or so grape/cherry tomatoes
- 1 tbs butter
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- 1/2 tsp dried basil or 1 tsp finely chopped fresh basil
- Salt & pepper to taste
Instructions
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Bring a small and a medium skillet to a medium heat; place olive oil in your medium skillet
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Put your cherry tomatoes in the skillet with salt & pepper, basil, and
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Scramble your eggs with a whisk or emersion blender until smooth and consistent
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Start toasting your bread
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Add butter to your medium skillet and swril it around until completely melted, and add your eggs. Push the eggs around constantly with your spatula until them are nearly cooked; the top will still look a little runny
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Serve eggs on toast with red pepper flakes, sea salt, black sesame seeds, and whatever else your heart desires!”
