Eggs - Madison Style

1. 1

   Cut tomatoes into quarters and combine with garlic pepper, basil and cilantro and green onions in a bowl, stir and set aside.

2. 2

   Scramble eggs in a medium non-stick pan.

3. 3

   Warm/toast nan when eggs are almost finished.

4. 4

   On a plate place one piece of nan, top with scrambled eggs, then top with the tomato mixture, removing any excess juice first. Finish with some of the mozzarella cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.