Bubblyata
March 7th, 2008 by admin3 tomatoes, skinned and roughly chopped
2 tablespoons butter
6 eggs
2 tablespoons cooked peas
2 teaspoons chopped chives
1 tablespoon cream or half-and-half
fingers of buttered toast to serve
Cook the tomatoes in butter for 2 to 3 minutes. Lightly beat the
eggs and stir in the cooked peas and chives. Pour on to the tomatoes
and scramble the eggs in the usual way, adding the cream Just before
the eggs set. Serve with fingers of toast. For children over 1 year old
Posted in Eggs |