Scrambled Eggs With A Tomato Herb Salad
Scrambled Eggs With A Tomato Herb Salad
Breakfast for me is all about simplicity and flavour, and this recipe for scrambled eggs with a herby tomato salad ticks these boxes. The inspiration was dreaming of waking up in the Italian countryside and cooking with fresh local ingredients where every ingredient is fresh and bursting with flavour. Not quite was romantic in my London kitchen but this dish combines creamy scrambled eggs, tangy chewy toasted sourdough, and a juicy tomato salad with fresh herbs. It’s a perfect balance of rich and fresh, ideal for a leisurely weekend brunch or a quick, satisfying start to your day.
Full recipe and ingredients are on the recipe card below, with additional cooking tips and ingredient swaps provided after the recipe.
The Recipe
Scrambled Eggs With A Tomato Herb Salad
Ingredients
- 2 large eggs
- 2 slices sourdough
- 2 tsp olive oil
- 2 medium tomatoes
- 2 tbsp fresh chives
- 2 tbsp fresh parsley
- 1 tbsp red wine vinegar
Instructions
- In a medium bowl, combine the diced tomatoes, chopped parsley, and chopped chives. Drizzle with 1 tbsp red wine vinegar and 1 teaspoon of olive oil. Season with salt and pepper to taste. Toss well and set aside to let the flavours combine.
- Toast the sourdough slices to your desired level of crispiness! You can use a toaster, oven, or grill. Butter if you like.
- Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper.
- Heat the remaining 1 teaspoon of olive oil in a non-stick frying pan or skillet over medium-low heat.
- Pour in the beaten eggs, turn the heat down low and let them cook, gently folding them in towards the centre of the pan with a spatula. Cook until the eggs are just set but still creamy, then remove from heat.
- Place the toasted sourdough slices on serving plates. Spoon the scrambled eggs on toast and sprinkle with extra fresh chives, and load the tomato salad on the second toast. Season with additional salt and pepper if needed.
Notes
Nutrition Per Serving
Ingredient Swaps
Parsley
If you’re out of parsley, try using cilantro or basil for a different but equally fresh flavor.
Chives
Green onions (scallions) make a great substitute for chives, adding a similar mild onion flavor to your dish.
Eggs
For a vegan option, swap the eggs with tofu scramble. It’s high in protein and can be seasoned to taste remarkably similar to scrambled eggs.
Please remember to double check all ingredients before cooking or consuming including the ingredients list labelled on packages if you have certain allergies or intolerances.
Did you make this recipe? Tag your creations @strengthkitchenrecipes on Instagram or @strengthkitchen on TikTok!
