Tomato, basil & Parmesan scrambled eggs

• plum tomato↗1
• butter↗
• grated parmesan1 tbsp tbsp

  (or vegetarian alternative)

• large free range eggs↗2
• cream↗
• toasted ciabatta

  to serve

• basil↗a few torn

  a few torn leaves

Step-by-step instructions

1. 1

   Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.