Tomato, basil & Parmesan scrambled eggs

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

  • Ready in about 10 minutes
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 plum tomato
  • butter
  • 1 tbsp grated parmesan (or vegetarian alternative)
  • 2 large free range eggs
  • cream
  • toasted ciabatta, to serve
  • a few torn basil leaves


  1. Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's Perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

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