Tomato Fried Eggs | Eggs poached in tomatoes | Eggs scrambled in tomatoes

Eggs ‘fried’ in Tomato…

This part-poached, part-scrambled egg in tomato recipe is one that I’d completely forgotten about for years!

I remember having this as a child from time to time and, when I mentioned it to my daughters, they were very keen to try it.  We had it this morning for breakfast (well, my eldest and I did – our youngest daughter couldn’t wait that long for breakfast!) and it was very well received.

Please see notes lower down on the page for low-cal/low-fat variations

Tomato Fried Eggs | Eggs poached in Tomatoes | Eggs scrambled in Tomatoes
My daughter likes her toast to be barely-warmed bread…hence it looks a little anaemic in this picture! This recipe works very well with ACTUAL toast!

Ingredients (for 2 people)

  • 2 large eggs
  • a large knob of lightly salted butter (for the tomato & egg cooking)
  • butter or margarine, if desired, to spread onto the toast
  • bread for toast (choose whatever bread you enjoy most – you’ll need a couple of slices per person)
  • 1 carton/tin of chopped tomatoes (390-400g)
  • Salt & pepper (to taste)


Heat up the butter in a large frying pan and, when it starts sizzling, add the tomatoes.  Stir and keep on a high heat.

Season with salt & pepper and let the tomatoes bubble away until they start thickening and they lose their ‘raw’ taste.

Start toasting your bread at this point as the actual egg cooking will be very quick!  Once your bread is toasted to your liking, spread oodles of butter or margarine over it (that is my preference, but of course you can spread as little or as much…or none at all, if you prefer!).

Separate your eggs, taking great care to keep the yolks in one piece.  With the tomato base bubbling away in the pan, pour in the egg white, all the while stirring vigorously so that the egg white instanly ‘scrambles’ into the tomato.  Mix well to ensure you have an even tomato-egg-scramble in your pan.

Carefully place the egg yolks over the top of the tomato & egg white base.  Season with salt & pepper, to taste, if desired.  Cook for as long as you need to, depending on your preference.  Do bear in mind that the egg yolk will keep cooking after you serve, as it’s sitting on hot tomatoes, so if you like yours very runny and barely warmed through, only leave it in the pan for 20-30 seconds at the very most!

Carefully place tomato & egg-white, and egg yolk, over toast, making sure each person has one egg yolk.

Enjoy as part of a cooked breakfast, served alongside other items such as bacon, sausages, black pudding, mushrooms and whatever else takes your fancy, or enjoy as a breakfast/lunch/snack on its own!

Low-fat / Low-cal variation ideas:

The simplest variation to reduce the calories and fat contents is to cook the tomatoes without butter.  You can also omit the butter/margarine from your toast!

Another variation is to omit the butter and omit the egg yolk – I believe in the USA you can get ‘egg-white omelettes’ for the calorie- and cholesterol- conscious…the tomato & egg-white base is very tasty on its own and full of protein.

Gloriously Simple, Gloriously Good!



Father’s Day | Perfect Scrambled Eggs | Fathers’ Day Breakfast

It will be father’s day on Sunday June 17th in the UK.  Are you ready?  Do you have your dad’s present sorted out, or have you taken your kids shopping for their dad’s present(s)?

I’ve been giving some thought to what would make a great Father’s Day meal and I thought that it’s not just women that enjoy a special breakfast, especially if their partner and/or kids bring it to them in bed as a special treat!

So that got me thinking about what would make a breakfast truly special, and I immediately thought about delicious juicy scrambled eggs, scrambled in oodles of butter and topped with smoked salmon & dill.  Scrumptious!

Scrambled Eggs with Smoked Salmon & Dill - image
For one portion, you will need: 
  • 2 large free-range eggs
  • ca. 40g of Scottish smoked salmon, chopped
  • 20g lightly-salted butter
  • a good pinch/handful of finely chopped dill, to taste
  • sea salt, to taste
  • freshly-ground black pepper, to taste
Preparation / Method

The eggs literally take SECONDS to scramble, so make sure you have everything else ready, including a plate to serve them on, your chopped salmon & dill and any toast you might be serving the scrambled eggs with!

Crack the eggs into a bowl and lightly season with salt & pepper, to taste.  Whisk them with a fork, not a lot, just enough to break up the yolks.  Over-worked eggs  are not nice to eat!

Place the butter in a small non-stick frying pan.  Turn the heat on high and as soon as the butter starts sizzling, pour in the eggs.  Keep the heat on high and keep stirring with a wooden spoon/spatula so that you don’t end up with an omelette.  The process will literally take about 20 seconds, depending on how moist you like your scrambled eggs (I think they’re best served really juicy and barely cooked!).  Remember they’ll keep cooking once you turn off the heat as the pan will still be hot, so get them out of the pan and onto a plate as quickly as possible!

Place the scrambled eggs onto a plate, top with chopped smoked salmon & chopped dill, sprinkle on some more freshly-ground black pepper, to taste, and serve with your (or your dad’s/husband’s/boyfriend’s) favourite buttered toast.

This is not a recipe for the calorie-conscious, but then dads are allowed a day of indulgence at least once a year, aren’t they? 😉


Mmmmmm – Gloriously Simple, Gloriously Good!

Scrambled Eggs with Smoked Salmon & Dill
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Sweet Cous-Cous | Cous-Cous with sugar & cinnamon | Moroccan dessert with Cous-Cous

I’ve just had a delicious breakfast with a difference…

I had some Cous-Cous left over from last night, so I remembered a delicious dessert I had while on holiday in Morocco on a guided tour, eating a traditional meal by a campfire in the desert with a nomadic group.  They served us cous-cous with sugar & cinnamon.  The traditional way to eat it was to pick it up in your hand & roll it to make it into almost a paste, then eat it, but I find that a spoon works equally well 😉

So, this is supposed to be a dessert, and a delicious one it is, at that, but why not have it as a tasty alternative breakfast?  Use as much (or little) sugar & cinnamon as suits your tastebuds.

Gloriously Good…whether served hot or cold!

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