Scrambled eggs with olive pesto and roasted tomatoes

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Scrambled eggs with olive pesto and roasted tomatoes

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  • Mild
  • 30 Min
  • Intermediate

Ingredients

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 Teaspoon balsamic vinegar
  • 1 Punnet cherry tomatoes
  • 6 Large, free-range eggs
  • ½ Bunch chopped chives
  • 2 Thick slices sourdough bread
  • 1 Cup of Buffet Olives tapenade with capers & anchovies

Method

  1. Preheat oven to 180C.
  2. Toss cherry tomatoes in olive oil, season, place on a tray and roast for 15 minutes. Add balsamic vinegar and continue roasting until the tomatoes start to caramelise. Remove from the oven and put aside while you cook the eggs.
  3. Whisk the eggs in a large bowl. Season with salt & pepper.
  4. Place a frying plan on high heat, add the butter and once melted pour in the egg mix. Turn the heat to low and cook the eggs, stirring slowly. Remove from the heat just before they are fully cooked and allow the residual heat to finish cooking them.
  5. Brush the 2 thick slices of sourdough bread in olive oil and toast in a pan until crispy and golden brown.
  6. Liberally smear the olive pesto onto the toast.
  7. Pop the scrambled egg on top.
  8. Plate the roasted cherry tomatoes on the side.
  9. Garnish with chopped chives.

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