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Prep 5 minCook 10 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
4 eggs (204 g)
250 g cherry tomatoes, halved
4 slices bread labelled gluten free (140 g)
20 g unsalted butter
10 ml extra-virgin olive oil (9 g)
8 g flat-leaf parsley, chopped
0.5 g iodised table salt
Ground black pepper, to taste
Method
Warm the oil in a small frying pan over medium heat and cook the tomatoes cut-side down for 4-5 minutes, until they collapse and their juice thickens. Season and set aside.
Toast the bread. Most gluten-free bread is better toasted twice, lightly, than once hard: it dries out rather than browning if you push it, and the crust goes brittle.
Beat the eggs with the salt. Melt the butter in a non-stick pan over low heat, pour in the eggs and leave them 20 seconds before you start moving them.
Stir slowly with a spatula, pulling the set edges into the middle, 2-3 minutes. Take them off while they still look slightly underdone and glossy; they carry on cooking in the pan.
Pile the eggs onto the toast, spoon the tomatoes alongside and finish with the parsley and plenty of pepper.
Serve
Eggs left deliberately soft are not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook it until the egg is firm all through: it costs this dish a little tenderness and nothing else.
Tomorrow
The eggs will be firmer and will weep a little on reheating, and the toast will have gone soft. Keep the eggs and tomatoes, and toast fresh bread for them.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Workflow option
Move non-heat preparation to a seated workstation
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Trade-offs
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Scrambled Eggs with Tomatoes on Gluten-Free Toast
Serves 2 · Prep 5 min · Cook 10 min
Soft scrambled eggs with tomatoes cooked down to a jammy spoonful, on gluten-free toast that has been toasted properly rather than warmed.
Ingredients
4 eggs (204 g)
250 g cherry tomatoes, halved
4 slices bread labelled gluten free (140 g)
20 g unsalted butter
10 ml extra-virgin olive oil (9 g)
8 g flat-leaf parsley, chopped
0.5 g iodised table salt
Ground black pepper, to taste
Approximate per serving
1757 kJ / 419.9 kcal · protein 18.1 g · carbohydrate 30.4 g · fibre 5.1 g · fat 24.1 g · sodium 631.1 mg
Method
Warm the oil in a small frying pan over medium heat and cook the tomatoes cut-side down for 4-5 minutes, until they collapse and their juice thickens. Season and set aside.
Toast the bread. Most gluten-free bread is better toasted twice, lightly, than once hard: it dries out rather than browning if you push it, and the crust goes brittle.
Beat the eggs with the salt. Melt the butter in a non-stick pan over low heat, pour in the eggs and leave them 20 seconds before you start moving them.
Stir slowly with a spatula, pulling the set edges into the middle, 2-3 minutes. Take them off while they still look slightly underdone and glossy; they carry on cooking in the pan.
Pile the eggs onto the toast, spoon the tomatoes alongside and finish with the parsley and plenty of pepper.
Serve
Eggs left deliberately soft are not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook it until the egg is firm all through: it costs this dish a little tenderness and nothing else.
Tomorrow
The eggs will be firmer and will weep a little on reheating, and the toast will have gone soft. Keep the eggs and tomatoes, and toast fresh bread for them.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking for a diagnosed coeliac diet, where getting gluten out is the treatment and the rest is making that easy to live with. Diagnosis, testing and follow-up stay with your own team, and no recipe can vouch for your kitchen or a manufacturer’s production line.
