© J Sainsbury plc 2020
Scrambled eggs on toast with oven-baked tomatoes
Scrambled eggs on toast with oven-baked tomatoes
British brekkie of champs
-
Ready in 20 minutes
-
Cooking time 15 minutes
-
Prep time 5 minutes
-
Serves 4
Ingredients
- 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
Method
-
1
Preheat the oven to 200ºC, 180ºC fan, gas mark 6.
-
2
Cut the tomatoes in half. Place on a baking tray, drizzle with a little oil and bake for 10 minutes.
-
3
Meanwhile, heat 20g of Butterlicious in a pan. Beat the eggs together, then add to the pan and cook gently, stirring until scrambled.
-
4
Toast the bread and spread with the remaining Butterlicious. Pile the eggs on top and serve with the tomatoes.
