Scrambled Egg and Tomato Sandwich recipe
information
340 calories per serving
ingredients
4 x 40 g (1 1/2 oz) slices white bread
50 g (2 oz) thin rashers rindless streaky bacon
4 tomatoes
1 teaspoon mustard
50 g (2 oz) butter
4 eggs
2 tablespoons milk
salt and freshly milled white pepper
2 tablespoons chopped chives
50 g (2 oz) thin rashers rindless streaky bacon
4 tomatoes
1 teaspoon mustard
50 g (2 oz) butter
4 eggs
2 tablespoons milk
salt and freshly milled white pepper
2 tablespoons chopped chives
method
1. Lightly toast the bread without browning it. Fry the bacon on both sides until brown and crisp, remove from the frying pan and keep hot on a pre-warmed covered plate.
2. Wash and dry the tomatoes and cut them into 16 equal slices. Mix the mustard into half the butter, spread the mixture over the toast and cover with tomato slices.
3. Melt the remaining butter with the bacon fat in the frying pan. Beat the eggs with the milk and season to taste. Tip into the hot fat and stir until the egg sets.
4. Divide the scrambled egg into 4 portions and arrange over the tomatoes. Garnish with 2 rashers of bacon and the chopped chives.
2. Wash and dry the tomatoes and cut them into 16 equal slices. Mix the mustard into half the butter, spread the mixture over the toast and cover with tomato slices.
3. Melt the remaining butter with the bacon fat in the frying pan. Beat the eggs with the milk and season to taste. Tip into the hot fat and stir until the egg sets.
4. Divide the scrambled egg into 4 portions and arrange over the tomatoes. Garnish with 2 rashers of bacon and the chopped chives.
serving amount
serves 4
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