Name: Scrambled creamy eggs with ham, cheddar and roasted tomatoes
Cook time: 37 min
Total time: 37 min
Yield: 4
Ingredients: 250 gram large cherry tomatoes, halved; sea salt, freshly ground black pepper; caster sugar; extra-virgin olive oil; 8 medium (size 6) free-range eggs, at room temperature; 2 tablespoon cream; 2 tablespoon snipped chives; 30 gram butter; 100 gram chopped ham off the bone; 3/4 cup grated vintage cheddar; 1 tablespoon chopped parsley; crusty ciabatta, for serving

Ingredients

250 gram large cherry tomatoes, halved

sea salt, freshly ground black pepper

caster sugar

extra-virgin olive oil

8 medium (size 6) free-range eggs, at room temperature

2 tablespoon cream

2 tablespoon snipped chives

30 gram butter

100 gram chopped ham off the bone

3/4 cup grated vintage cheddar

1 tablespoon chopped parsley

crusty ciabatta, for serving

Method

1.Put the tomatoes cut side up on a shallow ovenproof tray lined with baking paper. Sprinkle with salt, pepper and sugar, and drizzle with a little oil.

2.Bake for 20-30 minutes until the tomatoes have collapsed and the edges have coloured.

3.Whisk the eggs with a generous pinch of salt, the cream and the chives.

4.Melt the butter in a non-stick frying pan over a low heat.

5.Add the egg mixture and stir with a wooden spoon. Cook gently, stirring more or less continuously, but slowly, for about 7 minutes all up, until the eggs set in creamy flakes – don’t overcook them.

6.Scatter with ham, cheese and parsley. Serve immediately with the roasted tomatoes and crusty bread.

Women's Weekly Food