Scrambled eggs with slow-roast tomatoes and spinach

On the third day of Christmas, my true love sent to me…

Three French hens

two turtle doves | and a partridge in a pear tree

 

What’s better than a Sunday morning in advent that starts with the fairylights on, a candle burning and an leisurely breakfast? This recipe is the perfect start to your day: It’s colourful, it’s delicious, and it fills you up, ready for long strolls through crisp air and mooches around festive markets!

Per person, you’ll need:

3 eggs

A handful of spinach

A handful of plum tomatoes

Butter or spread of your choice

2 slices of your favourite bread

Equipment: A pan, a baking tray

Time: Prep 20 min. | Cook 1hr | Total 1hr 20 mins.

 

Pre-heat your oven to 150 degrees Celsius (300 Fahrenheit).

Wash and dry your tomatoes, halve them and pop them on a baking tray that’s lined with baking parchment. Season with salt, pepper and herbs of your choice and put in the oven for around half an hour. Set your oven to ‘grill’ and leave in there for another half an hour or until browned.

Slow-roasted tomatoes

Just before they are ready, make your scrambled eggs and wash and dry the spinach leaves. Get a slice or two of your favourite bread, put some butter or spread on and top with spinach.

Scrambled eggs in a pan and two slices of bread with spinach

Scrambled eggs in a pan and bread with spinach

Next come the scrambled eggs and the tomatoes.

Bread, spinach, scrambled eggs, slow-roast tomatoes

Top with whatever you like: Herbs, balsamic glaze, olive oil – whatever your heart desires!

Brunch topped with balsamic glaze

Close-up of brunch recipe

I reckon this would be very tasty with smashed avocado instead of butter, too!

If you give this a try tomorrow morning, make sure to snap a picture and use the hashtag #LKXmas so I can see!

’til next time x

 

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