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
Ingredients
15g butter
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
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
Method
- 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.
- Serve on its own or with some toasted ciabatta.
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