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Tomato & Egg Cobs
Tomato & Egg Cobs

8 INGREDIENTS • 8 STEPS • 20MINS

Tomato & Egg Cobs

Recipe

4.4

5 ratings
These incredibly tasty Tomato & Egg Cobs are delightfully ‘poshed’ up and perfect for treating your Mum to a well-deserved breakfast in bed on Mother’s Day!
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These incredibly tasty Tomato & Egg Cobs are delightfully ‘poshed’ up and perfect for treating your Mum to a well-deserved breakfast in bed on Mother’s Day!
author_avatar
Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/

20MINS

Total Time

$5.52

Cost Per Serving

Ingredients

Servings
2
us / metric
Olive Oil
2 tsp
Olive Oil
Tomato
2
Tomatoes
Egg
4

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Eggland's Best Classic White Eggs, beaten
Fresh Parsley
to taste
Fresh Parsley, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste

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Simply Organic® Black Pepper
Garlic
1 clove
Garlic, chopped
Brioche
2
Brioche, halved

Nutrition Per Serving

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Calories
279
Fat
15.0 g
Protein
16.2 g
Carbs
19.7 g
Love This Recipe?
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Tomato & Egg Cobs
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author_avatar
Kitchen Mason
Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.
https://kitchenmason.com/

Cooking Instructions

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step 1
In a small frying pan (mine was about 8''/20 cm) heat Olive Oil (1 tsp) over a low heat then add the sliced Tomatoes (2) face down. Fry for about 5-10 minutes until softened then flip them over and cook for 3-4 minutes more.
step 1 In a small frying pan (mine was about 8''/20 cm) heat Olive Oil (1 tsp) over a low heat then add the sliced Tomatoes (2) face down. Fry for about 5-10 minutes until softened then flip them over and cook for 3-4 minutes more.
step 2
Meanwhile, add Fresh Parsley (to taste), some Salt (to taste) and Simply Organic® Black Pepper (to taste) to the Eggland's Best Classic White Eggs (4).
step 3
Heat another frying pan over a medium heat & place the Brioche (2) face down. Leave for a few minutes, checking regularly, until nice and golden then transfer to serving plates.
step 3 Heat another frying pan over a medium heat & place the Brioche (2) face down. Leave for a few minutes, checking regularly, until nice and golden then transfer to serving plates.
step 4
When the tomatoes are done, take them out the pan and leave to one side.
step 5
Add Olive Oil (1 tsp) to the pan and fry the Garlic (1 clove) briefly, (about 1 min) watch carefully so it doesn’t burn.
step 6
Pour the egg mixture straight in and mix around with a fork until it’s mostly set. Leave to firm up for a minute or 2 then when it’s sturdy enough, flip it over and fry for 2-3 more minutes until it’s cooked through.
step 6 Pour the egg mixture straight in and mix around with a fork until it’s mostly set. Leave to firm up for a minute or 2 then when it’s sturdy enough, flip it over and fry for 2-3 more minutes until it’s cooked through.
step 7
Now it’s time for assembly! Roughly chop the cooked tomatoes and slice the egg into 4 triangles.
step 8
Now it’s time for assembly! Roughly chop the cooked tomatoes and slice the egg into 4 triangles. Divide the tomatoes between the two toasted cobs then top with 2 slices of egg.
step 8 Now it’s time for assembly! Roughly chop the cooked tomatoes and slice the egg into 4 triangles. Divide the tomatoes between the two toasted cobs then top with 2 slices of egg.

Tags

Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Kid-Friendly
Vegetarian
Quick & Easy
Sandwiches & Wraps
Mother's Day
Vegetables
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