Folded Egg, Tomato & Cheese Breakfast Bap

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Folded Egg, Tomato & Cheese Breakfast Bap

This is a light and delicious breakfast. Folded eggs work perfectly when making this, as they have a lovely light fluffy texture. Fresh tomatoes work perfectly with this, but you could easily add extras if you fancy, such as a couple of rashers of crispy bacon. ;)

Ingredient

medium eggs,

brioche bun,

25 g

30% reduced fat mature cheddar cheese, grated

fresh vine tomato, sliced thinly,

rubber spatula

Cooking instructions

* Step 1

Heat a medium saucepan over a medium to high heat and spray the base with Frylight. Once hot, add each half of the brioche bun, one at a time to the saucepan to lightly toast it. Once golden and lightly toasted remove and butter them, then set aside.

* Step 2

Keeping the saucepan on the hob to keep warm, spray with a bit more Flylight and in a bowl beat up the eggs and season with ground black pepper. Add the eggs to the saucepan and allow to sit for around a 1-2 minutes until they begin to set a little, turn the heat down low and using the rubber spatula gently fold the sides of the egg into the centre of the saucepan from the sides, don't fold them too much, otherwise you'll lose the nice fluffy consistency.

* Step 3

Add the grated cheese over the top of the eggs in the pan and allow to melt. Season with salt and touch more pepper.

* Step 4

Turn off the heat. You don't want to overcook the eggs. They should be fluffy and soft in texture.

* Step 5

Take the base of the brioche bun and add half the sliced tomato. Layer on the egg/cheese next, then add more sliced tomato. Finish with a dollop of ketchup (or any other condiment you prefer). Eat whilst hot! Enjoy. :)