YES. I know some of you might question me... "What is Tiffany thinking of posting about food Fridays when it's a Saturday?!" To answer this little confusion, this was suppose to for yesterday but I had plans after lunch that I didn't think of scheduling this post to be published in the afternoon. Anyway, this will be a new blog series that I'm starting this March. It's going to be either weekly or monthly. I haven't completely decided yet. The one sure thing is it will be on Fridays. So you'll have to see if I do a food post next week!
" Scrambled eggs are a great, simple recipe to learn and can just as easily served for lunch as for breakfast. Easy and delicious, these will keep you going through those long morning lectures. "
What you need:
- 2 eggs
- 1 tbsp oregano
- cherry tomatoes, quartered
- 15 g/1 tbsp butter
- buttered toast, to serve
Break the eggs into a bowl. Add the oregano and beat lightly with a fork. Add the tomatoes and stir to mix.
Melt the butter in a saucepan over medium heat. Add the eggs and cook, stirring with a spoon. Keep stirring to break up the eggs.
When the eggs are almost cooked - so they look only slightly wet - take the pan off the heat and rest it on a pan stand. Keep stirring until the eggs are cooked - the heat from the pan will continue to cook them. Serve with plenty of hot, buttered toast.
SERVES 1 - 2