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Scrambled Eggs with Tomato & Onion

Name: Scrambled Eggs with Tomato & Onion
Prep time: 5 min
Cook time: 5 min
Cuisine: British
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

A top breakfast which is 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

: Prep Time: 5 minutes
: Cook Time: 5 - 10 minutes
: Serves: 1
: Great for: Kids 2-4 Years , Kids 4+ Years

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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

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.