🍳 Savory Breakfast Bowl with Scrambled Eggs, Oven Tomatoes, and Oat-Nut Topping

Name: Savory Breakfast Bowl with Scrambled Eggs, Oven Tomatoes, and Oat-Nut Topping
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g small vine tomatoes; 1 sprig rosemary; 1 tsp olive oil; salt; 1 small red onion (30 g); 6 eggs; 50 ml milk (1.5% fat); pepper; paprika powder; 3 tbsp Kerrygold Original Irish Butter (45 g); 2 slices Kerrygold Original Irish Cheddar savory (50% fat in dry matter); 1 handful parsley (5 g); 2 tbsp hazelnut kernels (30 g); 3 tbsp rolled oats (45 g); 1 handful baby spinach (20 g)

687 kcal · 30 min · 4 servings

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Ingredients

200 g small vine tomatoes
1 sprig rosemary
1 tsp olive oil
salt
1 small red onion (30 g)
6 eggs
50 ml milk (1.5% fat)
pepper
paprika powder
3 tbsp Kerrygold Original Irish Butter (45 g)
2 slices Kerrygold Original Irish Cheddar savory (50% fat in dry matter)
1 handful parsley (5 g)
2 tbsp hazelnut kernels (30 g)
3 tbsp rolled oats (45 g)
1 handful baby spinach (20 g)

Instructions

1. Wash the tomatoes thoroughly and leave the green stems (calyx) attached.
2. Wash the rosemary and shake it dry.
3. Place the tomatoes and rosemary into a baking dish.
4. Drizzle olive oil over the vegetables.
5. Season everything with a pinch of salt.
6. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
7. Bake the tomatoes in the hot oven for about 15 minutes.
8. Peel the onion and cut it into small cubes.
9. Whisk the eggs in a bowl with milk, salt, pepper, and paprika powder.
10. Heat 2 tablespoons of butter in a frying pan.
11. Sauté the onions for 3 minutes over medium heat.
12. Add the whisked egg mixture to the pan.
13. Let the scrambled eggs set for 5 to 7 minutes, stirring occasionally.
14. Cut the cheddar cheese into strips.
15. Fold the cheese strips into the finished scrambled eggs.
16. Wash the parsley and shake it dry.
17. Finely chop the parsley.
18. Roughly chop the hazelnut kernels.
19. Heat the remaining butter in a clean frying pan.
20. Toast the hazelnuts and oat flakes for 3 minutes until golden yellow.
21. Stir the chopped parsley into the nut-oat mixture.
22. Set the topping aside.
23. Wash the baby spinach and shake it dry.
24. Divide the baby spinach and scrambled eggs between two bowls.
25. Add the oven tomatoes as a side.
26. Generously sprinkle the oat-nut topping over the bowls.

Nutrition per serving

kcal: 687
Protein: 31 g · Fett/Fat: 53 g · Carbs: 22 g