Scrambled Eggs with Tomato & Onion is a great breakfast sure to be a new family fave thanks to a secret ingredient (shhh… it’s chicken stock!)
Did you know that runny or soft-boiled eggs are safe for babies and toddlers to eat? Find out more here
5 - 10 minutes
1 small onion, finely chopped
1 small clove of garlic, finely chopped
100g cherry tomatoes, sliced
2 British Lion eggs, lightly beaten
a generous pinch of chicken stock
1 tsp soy sauce
a little salt & freshly ground black pepper
Melt the butter and sauté the onion and garlic for 3 minutes.
Add the sliced tomatoes and cook until mushy.
Beat the eggs together with the chicken stock, soy sauce and a little salt and pepper.
Add the beaten egg mixture to the tomato and onion and cook for a couple of minutes or when just beginning to set.