Name: Scrambled Eggs with Tomatoes, Red Peppers and Croûtes
Yield: Serves 6–8
Ingredients: 12 large eggs, beaten well with ¼ pint/140 ml creamy milk; 1 garlic clove, skinned and chopped finely; Salt, pepper and a dash of Tabasco sauce; 4 tomatoes, each skinned, de-seeded, and the flesh chopped neatly; 3 red peppers, skinned and chopped; Butter and olive oil for frying; Bread, crusts removed, cut into whatever size you choose – I like to make the croûtes about 2 inches/5 cm square; 3 oz/84 g butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These both look good and taste good. You can do so much of the preparation the night before – the eggs can be beaten all ready to scramble, the tomatoes can be skinned, de-seeded and chopped, and the peppers can be grilled, skinned and chopped, all ready to fold into the scrambled eggs. The croûtes (fried bread) can be made the day before, too, and reheated.