Our kitchen benches are overflowing with tomatoes from Scot’s garden this weekend. This breakfast pairs a Sunday morning staple, scrambled eggs with creamy goat cheese and fresh tomatoes. Don’t cook the tomato, the fresh taste and texture of the tomato is a nice counterpoint to the creamy eggs
- 5 eggs
- 2 tablespoons milk
- 2 tablespoons goat cheese (creamy if you can get it)
- 2 slices tomato or olive bread, toasted
- 1 large tomato
Scramble the eggs and milk together and cook over low heat until just cooked. Add the goat cheese and fold gentle through the eggs allowing the cheese to melt slightly. Arrange the tomato slices over the toast and serve the eggs on top, or to the side.