Scrambled Eggs
This recipe combines fluffy scrambled eggs with wilted spinach and roasted tomatoes, creating a wholesome and nutritious breakfast or brunch option. The eggs are gently cooked with butter until soft and creamy, while the spinach adds a boost of green goodness. Roasting the tomatoes with garlic and thyme infuses them with a delicious flavor that complements the eggs perfectly. A simple yet flavorful dish that is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- Eggs
- Cream
- Salt & Pepper
- Bread
- Butter
Instructions
- Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
- Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
- Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.
Yield
Serves 1
Nutrition
- Calories: 496 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.4 milligram of sodium
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