Cheesy Scrambled Eggs with Tomato served with Potato Wedges and Baked Beans
INGREDIENTS
500g potatoes
2 tbsp oil
2 tomatoes, seeds removed and chopped
8 eggs
2tbsp milk
50g cheese, grated
Knob of butter
1 tin baked beans
Seasoning
METHOD
Potato wedges: Preheat the oven to200°C.Give the potatoes a quick wash under running cold water to remove any dirt. Pat dry the potatoes. On a chopping board, using a sharp knife cut the potatoes into chunky wedges. Put the potato wedges in a large bowl; add some salt, pepper and 2 tbsp of oil. Using your hands mix them around to make sure that they are well coated with the oil. Then transfer them to an oven tray and spread them in a single layer. Cook in the oven for 45 minutes approx., until golden, crisp and cooked through.
To prepare the tomatoes: on a chopping board and with a sharp knife, cut them vertically (from stem top to bottom)into four wedges. Then using the knife slice the seeds away from the tomato flesh (alternatively you can just scoop them out with a spoon). Chop the tomato flesh into small dice. The seeds are not needed in this recipe, put them aside and you can use them up next time you are making a tomato sauce.
Heat up the baked beans in a saucepan on low heat or in the microwave in a suitable container.
When the wedges are almost done start cooking your scrambled eggs: Break eggs into a bowl, add the milk and season with salt and pepper. Whisk until the whites and the yolks are well mixed. Put a knob of butter in a frying pan. Turn on the heat to low and when the butter begins to bubble, add your egg mixture. Stir continuously (best with a spatula or wooden spoon) until the eggs have scrambled into soft creamy curds. A few seconds before the eggs are fully scrambled add your grated cheese and chopped tomatoes stir a couple of times and served straight away.
Plate the scramble eggs with some potato wedges and baked beans.
SUGGESTIONS
Homemade potato wedges are the best. They are easy, quick to make and a great alternative to jacket potatoes if you are in a hurry. If you are looking for a low fat version, you can make them with low calorie spray oil and they will still turn out delicious. You can give them a twist by adding different seasonings: paprika, garlic, cumin, Cajun spices, Piri-Piri, fajita mix, any herbs, etc.
The trick to make good scramble eggs is slow cooking. If you like soft and delicious scramble eggs (not rubbery and hard) you will need low heat and patience, as they will take several minutes to cook. They will also need constant stirring not to end up with big lumps. I would recommend removing them from the heat when they are slightly underdone, as they will continue cooking for some time after you take them of the heat.
As a treat every so often you can add a dollop of cream instead of milk to the egg mixture for extra rich and creamy scrambled eggs.
You can swap the tomatoes for any other vegetable, if using mushrooms I would recommend cooking them before.
You can also add some cooked meats to your scramble eggs. Small bits of ham or cooked bacon are always a winner. If you would like something different give some chopped chorizo a go, the smoky paprika flavour on the eggs will be a lovely twist.
Eggs are rich in vitamin D. Vitamin D is the only nutrient your body only produces when exposed to sunlight. With darker winter months and Covid-19 lockdowns recommending us to stay indoors it is very important that we get enough Vitamin D through our diets. Oily fish like salmon, herring and sardines are a great source of Vitamin D but are often expensive and not family favourites. Tinned tuna is a great cheaper alternative but so are eggs. Whole eggs are a good source of Vitamin D as well as a very nutritious food. Boiled, scrambled, poached, baked or made into tasty quiches and omelettes are different ways to include them in your family diet.