Scrambled Eggs on Toasted Sourdough

Name: Scrambled Eggs on Toasted Sourdough
Cook time: 20 min
Total time: 20 min
Cuisine: British
Ingredients: a pinch of sea salt; 3 tbsp double cream; 5 large eggs; 1 sprig of thyme; 2 plum vine tomatoes; 2 thick slices sourdough bread, to serve; 20 g (¾ oz) unsalted butter, plus extra for spreading; sea salt and black pepper; sea salt and black pepper; 1 tbsp olive oil, plus extra for drizzling; 1 garlic clove

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

5 large eggs
3 tbsp double cream
a pinch of sea salt</

Europe
United Kingdom
Breakfast
Sandwich
Vegetarian
London
Brunch

Method

Preheat the oven to 170°C fan/190°C/375°F/gas 5 and line a small baking tray with parchment.

Cut the tomatoes in half lengthways and place on the prepared baking tray. Season with salt and pepper, add the thyme and garlic, and drizzle with the 1 tablespoon of olive oil.