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Herby cheese, egg and tomato scramble
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Chef :
BeckyHerby cheese, egg and tomato scramble
My Great Grandmother's cheese egg and tomato recipe was a regular Sunday evening supper for me when I was a child. This is my version and I always remember her, and my Grandma, when I make it. My Grandma used to make large quantities and then use the cold leftovers as a sandwich filler the next day. The original recipe didn't use herbs or onion - just butter, tomatoes, cheese and eggs beaten with a little milk, in that order. It is delicious like that too, but I like this even better. Makes a great hearty weekend breakfast or light supper.
Ingredient
Food ration :
2 servingsCooking time :
5 mins
3
eggs
1 handful
chopped coriander (or parsley, chives..)
Cooking instructions
* Step 1
Get the ingredients together. Chop the tomatoes, grate the cheese, chop the fresh cilantro.
* Step 2
Melt some butter in a frying pan and add the chopped onions. Fry for a few minutes until soft. Add a pinch of salt.
* Step 3
Add the chopped tomatoes and continue to fry and stir over a moderate heat until the tomatoes become soft
* Step 4
Take the pan off the heat and stir in the grated cheese. It will melt gently.
* Step 5
Beat the eggs with a fork and add lots of freshly ground black pepper
* Step 6
Heat up the pan again and add the eggs. Stir over a low heat until the eggs become scrambled
* Step 7
When they are scrambled to your taste, add the fresh coriander, stir and serve.
* Step 8
My Grandma used to serve them over a hot buttered piece of toast. I tend to leave the bread out and add a little freshness instead.
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