Something quick, (fairly) inexpensive and tasty for Sunday brunch? This is my ‘bacon and eggs’ for an autumn morning. I’m not usually a fan of vegetables ‘pretending’ to be meat, but cooked this way, the tomatoes make a fair alternative to the strong, salty kick of bacon on top of scrambled eggs. Don’t throw away the oil, it is a great base for frying any left over rice.
This serves two hungry people.
Scrambled eggs with spiced sun-dried tomatoes
6 organic free-range eggs
6 sun-dried tomatoes in oil (drained)
a little oil from the sun-dried tomato jar & 25g more butter
1/2 teaspoon of smoked paprika
pinch of chilli flakes (if you like it spicier)
4 slices of good quality bread
Salt and pepper to season
First whisk the eggs. For scrambled eggs you want very well beaten, so I do this with a handheld blender for 20 seconds. Set aside.
Put the bread on to toast.
Heat 2 tbsp of the oil from the tomato jar in a pan along with the extra butter. When hot add the paprika and chilli flakes if using and then the tomatoes. Cook on a medium high heat for a couple of minutes. The tomatoes should colour slightly but not blacken. Remove the tomatoes from the pan and drain on kitchen roll.
Heat a little butter in a pan until melted but not bubbling then add the egg mixture. There are various ways to scramble eggs, the key for all o them being not to over cook the eggs into a solid rubbery omelette. On this occasion I stirred them rapidly on a high heat for around 30 seconds, then removed them from the heat and continued to stir until they had thickened and lost the liquid, but not gone solid.
Put the toast on the plates, spoon on the scrambled eggs, the tomatoes and a grind of pepper. Serve immediately with a little salad it you’re feeling virtuous.