Scrambled Eggs with Sundried Tomatoes


Scrambled Eggs with Sundried Tomatoes

Limahl Asmall

"At their best scrambled eggs are soft and silky with a smooth texture. They can be eaten at any time of day and dressed up to make a complete meal. The key to perfect eggs is to gently (and slowly) pull and push them around the pan rather than continuously stirring. The temperature should be medium-low."

Cook Time: 5 mins | Servings: 2 | Difficulty: easy

1 tbsp butter
1 tbsp olive oil
4 eggs
250g silken tofu
4 sundried tomatoes, sliced into strips
2 rashers cooked bacon, cut into strips
2 slices hot buttered toast
pinch salt and pepper

  1. Melt the butter in a non-stick frying pan over a medium heat.
  2. Quickly whisk the eggs in a large bowl and then pour them into the melted butter. Leave for 20 seconds then slowly push and pull the eggs around the pan. You don’t need to vigorously scramble them, just gently move them until soft curds have formed.
  3. Once the liquid egg has almost set, add the sundried tomato and gently stir together.
  4. Serve over hot buttered toast and season with black pepper.

Fresh basil

If you’re using tofu - mash into small pieces with the back of a fork then sauté for 2–3 minutes in olive oil or butter, salt and pepper. Add the sundried tomatoes towards the end and stir through.