Rumble Tumble

1. 1

   In saucepan on medium-low heat fry shallots in butter until opaque.

2. 2

   Add tomatoes until cooked (at least 10 minutes -- contents of pan should have smooth consistency).

3. 3

   Whisk eggs until smooth; add milk and whisk until well combined.

4. 4

   Add mixture to shallots and tomatoes in saucepan.

5. 5

   Cook until eggs begin to set fairly firmly, use medium to low heat throughout in order to prevent eggs from curdling in acid created by tomatoes.

6. 6

   Never allow mixture to boil!

7. 7

   Gentle cooking is the name of the game.

8. 8

   Keep stirring at all times to ensure eggs do not burn or stick.

9. 9

   Remove from heat while eggs still have creamy consistency continue stirring gently and eggs will continue to cook in residual heat.

10. 10

    For the more adventurous add one finely chopped medium hot green chilli to shallot stage.

11. 11

    Two tbsp.

12. 12

    double cream in final stage also adds touch of decadence.

13. 13

    Serve on hot buttered toast for Breakfast or Supper.

14. 14

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.