Scrambled Eggs With A Twist

• 2 slices of sliced bread (I used a wholemeal seeded loaf)
• 3 -5 small cherry tomatoes, still on the vine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 large eggs
• 30 ml milk
• 3 -5 large fresh basil leaves, finely chopped
• 1 tablespoon freshly grated parmegano cheese
• sea salt
• black pepper

1. Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150u0b0C - 180u0b0C) for about 30 minutes so they soften and cook through.
2. when the tomatoes are almost done start beating together the eggs and milk.
3. Warm a pan and put the butter in so it melts and coats the bottom.
4. Add the eggs and keep stirring gently as it cooks.
5. Toast the bread and butter it.
6. Place the eggs on the toast (buttered if you like).
7. Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
8. Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
9. Serve straightaway.

bread, cherry tomatoes, olive oil, butter, eggs, milk, fresh basil, parmegano cheese, salt, black pepper

Taken from www.food.com/recipe/scrambled-eggs-with-a-twist-380438 (may not work)