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🍽️ Vegetable Scrambled Eggs on Toast

470 kcal · 30 min · 4 servings

Ingredients

• 8 slices toast bread
• 2 tbsp butter
• 2 tbsp oil
• 6 eggs
• 50 ml whipping cream
• 0.5 tsp paprika powder
• 3 tomatoes
• 1 large stalk leek
• 100 g grated cheese to taste (Emmental, Gouda... )
• salt
• pepper (white)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Halve the tomatoes and remove the hard stem at the top.
3. 3. Remove the inside (seeds and pulp) of the tomatoes.
4. 4. Cut the tomato flesh into small cubes of about 1 by 1 centimeter.
5. 5. Clean the leek and wash it thoroughly.
6. 6. Cut the leek into thin rings.
7. 7. Heat 1 tablespoon of oil in a pan.
8. 8. Add the leek rings to the hot pan.
9. 9. Sauté the leek while stirring constantly for about 3 minutes until translucent.
10. 10. Add the tomato cubes to the pan.
11. 11. Sauté the tomatoes briefly.
12. 12. Set the pan to the lowest heat setting and keep the mixture warm.
13. 13. Put the eggs and the cream into a bowl.
14. 14. Whisk the mixture vigorously with a whisk.
15. 15. Season the egg mixture with a little salt, pepper, and paprika powder.
16. 16. Toast the bread slices in the toaster until golden yellow.
17. 17. Heat the butter together with a little oil in a non-stick pan.
18. 18. Pour the egg mixture into the hot pan.
19. 19. Reduce the heat on the pan.
20. 20. Let the eggs set (firm up) for a few minutes.
21. 21. Break the eggs into small pieces by stirring gently.
22. 22. Add 2 to 4 tablespoons of cheese to the egg mixture.
23. 23. Fold the warm tomato-leek mixture into the eggs.
24. 24. Taste the dish again and adjust the seasoning.
25. 25. Place the scrambled eggs onto the toast breads.
26. 26. Sprinkle the dish with the remaining cheese.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 470
• Protein: 22 g · Fett/Fat: 31 g · Carbs: 25 g