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    Sun Dried Tomato and Scrambled Eggs

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    Sun Dried Tomato and Scrambled Eggs

    Serves: 2

    Ingredients

    • 4 large Columbian Blacktail free range eggs
    • 4tbsp double cream
    • A knob of butter
    • 3tbsp Waitrose Italian Sundried Tomatoes in oil
    • 4 slices Waitrose Sundried Tomato bread
    • Freshly torn basil leaves

    Method

    1. Beat together 4 large Columbian Blacktail free range eggs with 4tbsp double cream and a little seasoning.
    2. Melt a knob of butter in a non-stick pan.
    3. Pour in the egg mixture and stir slowly with a wooden spoon over a medium heat to break up the eggs and cook until they are soft and creamy. Just before the end of cooking, gently stir in 3tbsp Waitrose Italian Sundried Tomatoes in oil. Divide between 4 thick slices Waitrose Sundried Tomato bread, lightly toasted and generously buttered. Sprinkle with freshly torn basil leaves.

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