Scrambled Eggs often appears on our menu plan for a Friday. That is for two reasons – the kids love them and request them often and secondly Friday nights in our house quite frequently look like this:
- 4.30pm – 5.30pm – cricket training
- 6.15pm – futsal game no.1
- 7.40pm – futsal game no.2
Sometimes it works out that Mr I can make it home to help out with some of the running around, but otherwise, there is a fair bit of running around involved for everyone.
A meal like scrambled eggs, means I can do a number sittings without too much trouble. The little ones before we go to the first futsal game, the 10 year old and me after the first futsal game and the third for Mr I and master 13 when they get home from futsal.
Scrambled Eggs with Fried Tomatoes on the Side
Ingredients:
These ingredients will make scrambled eggs for 4.
- 12 eggs
- Approx 4 tablespoons butter
- 8 slices bread
- 4 tomatoes
- 3 tablespoons fresh chives (optional – lovely as a topping)
- 50 grams tasty cheese grated (optional – also lovely as a topping)
Method:
1. Lightly beat eggs in a large bowl.
2. Cut tomatoes into quarters.
3. Add milk and whisk mixture.
4. Melt half the butter in a pan for the tomatoes. I begin cooking the tomatoes before the eggs as I like mine well done. Cook on medium high, turning regularly so all sides are browned.
5. After the tomatoes have been cooking for a minute or two, melt the other 2 tablespoons of butter in a large pan over a medium heat.
6. Add egg mixture. Allow to cook slightly set before you start mixing it up.
5. Use a wooden spoon to fold the mixture over, Keep moving it around until all the egg is cooked.
8. Begin cooking toast about halfway through cooking the eggs.
9. the scrambled eggs are generally ready to serve when they are slightly firm but still a bit creamy – if you cook them to long they can go a bit rubbery. I know that from experience!
10. Serve on toast sprinkled with chives (we didn’t have any on this occasion!), cheese and tomatoes.
Do you ever eat breakfast for dinner?
- 12 eggs
- Approx 4 tablespoons butter
- 8 slices bread
- 4 tomatoes
- 3 tablespoons fresh chives (optional - lovely as a topping)
- 50 grams tasty cheese grated (optional - also lovely as a topping)
- Lightly beat eggs in a large bowl.
- Cut tomatoes into quarters.
- Add milk and whisk mixture.
- Melt half the butter in a pan for the tomatoes. I begin cooking the tomatoes before the eggs as I like mine well done. Cook on medium high, turning regularly so all sides are browned. 
- After the tomatoes have been cooking for a minute or two, melt the other 2 tablespoons of butter in a large pan over a medium heat. 
- Add egg mixture. Allow to cook slightly set before you start mixing it up. 
- Use a wooden spoon to fold the mixture over. Keep moving it around until all the egg is cooked.
- Begin cooking toast about halfway through cooking the eggs.
- The scrambled eggs are generally ready to serve when they are slightly firm but still a bit creamy - if you cook them too long they can go a bit rubbery. I know that from experience!
- Serve on toast sprinkled with chives, cheese and tomatoes.