Breakfast Tomato and Eggs on toast Tomato and Eggs on toast is my go-to breakfast, of course, when I actually have bread at home! Ah! look at that toasts. I am only making a post so that I can publish these pictures because I am so proud of them! To be honest, I am the kind of person that discards tomato chunks from any kuzhambu(Indian stew for rice) and other breakfast recipes. You can imagine what my views on raw tomato would be like. Yes, I despise them! well, that was a strong word for a beautiful red fruit. Yes, it is technically a fruit. I wouldn’t have touched a tomato if it wasn’t for the salted butter. For this recipe I used unsalted butter but salted is the best for toast and tomato combination. The crunchiness of toast and seasoned tomato goes so well together, you should try it someday. Hahaha, if any of my friends read this then they would definitely mock me. Okay, for this lazy breakfast all you are going to do is slice some tomatoes, scramble an egg and toast the bread! I broiled the bread slices in OTG(Oven Toaster Grill) on top shelf for 10 minutes each side at 200° C, buttering them halfway through toasting. Eggs can be scrambled in many ways. I chose the one I feel comfortable with. That is, crack it open in a bowl, add salt, whisk well and scramble until cooked. Tomato and Eggs on toast Prep Time: 5 minutes Cook Time: 25 minutes Servings: 4 toasts INGREDIENTS For Toast 4 slices of white bread 1 tablespoon unsalted butter For spread 1 medium-sized red tomato 1 Egg 1/4 teaspoon tablesalt divided 1/8 teaspoon pepper powder INSTRUCTIONS For toast Preheat OTG oven for 10 minutes at 200 degree Celsius. Once hot, arrange four slices of bread and broil for 10 minutes on top shelf. Butter and flip the bread slices. Broil for another 10 minutes. For spread Crack an egg in a small bowl and add salt. Heat an omelette pan, drizzle some oil and pour the whisked egg. Once the egg starts to settle, immediately scramble continuously until cooked through. Cut a medium-sized tomato into thin slices. Arrange tomato slices and scrambled eggs on toast. Sprinkle salt and pepper. Serve immediately. Give salads of brainsANDbeans.com a go! Have some Mint watermelon and paneer salad and Mango papaya salsa. You can also follow me on Facebook, Instagram and Pinterest for instant updates. Subscribe to Brains & Beans and get instant updates for posts and much more! To share this recipe with your Whatsapp friends, use the button below! Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Like this:Like Loading... Related recipes Previous Filleted-Mango and Nungu Salad Newer Protein bites: 3-ingredient, 6 ways and easy to make You May Also Like Apple and Oat foil packet that tastes like Banana September 23, 2018 Stir-fry vegetables with rice – Another recipe for leftover rice June 21, 2017 Coconut-curd Pineapple Rice – How to make Pineapple Rice with Green Peas from leftover rice June 1, 2017 Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.