Ingredients
Smokey Tomatoes1kg large on the vine tomatoes – the best you can find!
Olive oil to drizzle
1 tsp. Cornish Sea Salt Smokey Salt
1 tsp. smoked paprika
Toast
For the scrambled eggs
Knob of butter
12 free range eggs
Cornish Sea Salt Salt & Peppery
Instructions
Cut your tomatoes in ½ & add to a shallow baking dish. Sprinkle with olive oil, Cornish Sea Salt Smoked Flakes & smoked paprika. Roast on 100c fan for 1 hour to create intense sweet tomatoes.
In the last 10 mins:
Toast & butter/oil your bread – we used seeded sourdough. Vigorously whisk your eggs – don’t season just yet!
Place a large frying pan over a medium heat & add a nob of butter. Once it's just melted add your eggs & using a spatula keep the pan & eggs constantly moving. Season with Cornish Sea Salt Salt & Peppery in the last few stirs.
Plate up, sprinkle the tomatoes with a final pinch of smoked sea salt, garnish with the cress & enjoy without hesitation!
