Scrambled Egg with Toast and Grilled Tomatoes

Serves: 4
Preparation & cooking time: 20 min
Difficulty: Easy
Cannot be frozen


For the grilled tomatoes and toast:
– 4 large vine tomatoes, cored and halved
– 1 tbsp avocado oil
– 4 slices wholewheat bread
– salt and freshly ground black pepper

For the scrambled eggs:
– 1 carton of Two Chicks Whole Egg
– 1 tbsp avocado oil
– 1 tbsp creme fraiche
– salt and freshly ground black pepper

To serve:
– 2 tbsp spring onion, finely sliced
– 2 tbsp basil leaves


1. For the grilled tomatoes: Preheat the grill to hot. Brush the cut sides of the tomatoes with some avocado oil. Season with salt and pepper and arrange on a grilling tray.

2. Grill for 5 – 6 minutes, turning once, until lightly charred. Remove from the grill and set to one side.

3. Heat the avocado oil in a large saucepan set over a medium heat until hot. Add the Two Chicks whole egg carton and cook them with plenty of seasoning, stirring frequently, until softly scrambled. Fold through the crème fraiche and set the eggs to one side briefly.

4. Toast the bread in a toaster or under the grill. Once toasted, cut each piece in half diagonally.

5. Serve the scrambled eggs over the toast with the grilled tomatoes on the side. Garnish with sliced spring onion, basil leaves, and more seasoning if necessary.