Crack and whisk the eggs in a small jug. Add salt and pepper to taste.
Dice up 6 pieces of sun dried tomatoes. Finely dice 6 sprigs of fresh chives. Toast your sourdough slices.
Heat 1 tsp olive oil in a frying pan. Add the sun dried tomatoes and fry in the pan to 1-2 minutes. Turn the heat down low before adding your egg mixture. Gently fold your eggs in the pan till they are scrambled to your own taste.
Serve the eggs on toasted sourdough, with fresh chives sprinkled on top and a side of rocket salad dressed in balsamic vinegar.
