Scrambled Egg On Sourdough With Chives

Creamy scrambled egg on sour dough toast, slow roasted tomato, garnished with chives.

Ingredients - 1 portion (221.6g per portion)

2	x 60g each (120g)	Size 7 egg
5	grams	Chive
30	ml	Fresh cream, Anchor
12	grams	Unsalted butter, Anchor
1	x 60g each (60g)	Vine tomato
1	x 0g 1 x slice (0g)	Sourdough potato

Method

slow roast tomato on sea salt, olive oil and seasoning, 150C, 5-10 min.
cut sourdough thickly and toast, keep warm
blend eggs and cream or milk with a whisk and season.and add finely chopped chives
Heat butter till foaming add eeg mix and stir to a moist, creamy consistently
Plate up with eggs on top of the toast garnish with chives, and tomato.