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Pan con tomate

Name: Scrambled eggs three ways
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Starters & Light meals
Ingredients: For English-style scrambled eggs: ,butter 2T,free-range eggs, beaten and seasoned 4,For French-style scrambled eggs: ,free-range eggs, beaten and seasoned 4,butter, cut into small pieces 2T,For American-style scrambled eggs: ,butter 2T,free-range eggs, beaten and seasoned 4,For the toast: ,butter or ghee 2T,Cape seed bread 3slices,For the toppings: ,frozen petit-pois peas, blanched 100g,crème fraîche 2T,Lemon juice, a squeeze ,Dalewood Boland cheese 100g,feta 100g

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

3 ripe Woolworths Israeli tomatoes
Maldon taste, to taste
1 loaf ciabatta, sliced into 8 pieces
2 T Extra virgin olive oil
2 garlic cloves, halved

Method

Halve the tomatoes and coarsely grate the cut side. Discard the skins. Season with salt.

Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.

Rub the bread with the garlic, spoon over the tomato mixture, drizzle with olive oil and sprinkle with salt.

Cook's note: Bread rubbed with garlic and then fresh tomato is a typical breakfast in Spain.

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This is a test recipe

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Pan con tomate

Ingredients

Method