- 450 g basics tomatoes
- 1 tsp olive oil by Sainsbury's
- 50 g Butterlicious spread
- 6 British free-range eggs by Sainsbury's
- 8 slices white bread, toasted
Preheat the oven to 200ºC, 180ºC fan, gas mark 6.
Cut the tomatoes in half. Place on a baking tray, drizzle with a little oil and bake for 10 minutes.
Meanwhile, heat 20g of Butterlicious in a pan. Beat the eggs together, then add to the pan and cook gently, stirring until scrambled.
Toast the bread and spread with the remaining Butterlicious. Pile the eggs on top and serve with the tomatoes.