Categories: March

Ingredients

• 250g punnet cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp chopped fresh herbs, such as chives or flatleaf parsley
• 6 eggs
• good knob of butter

Directions

1. eheat the oven to 220˚C/fan 200˚C/gas 7. Quarter the cherry tomatoes and toss with the olive oil and herbs. Season with salt and pepper. Put on a baking tray and roast in the oven for 10 minutes until the tomatoes are soft and wilted.

2. About 5 or 6 minutes before the tomatoes are done, break the eggs into a ceramic or plastic bowl (not metal). Add the butter and whisk well with plenty of seasoning. Put into the microwave and cook on high for 1 minute. Take out and stir with a spoon. Cook again on high for 1 minute and take out and stir. Repeat this action once more until the eggs are lightly scrambled.

3. Serve the eggs with the tomatoes and the hash browns.

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