Scrambled eggs with tomato (6)
Instructions
Boil the tomatoes in a little water with celery and basil.
Drain, Peel and cut them into pieces.
Put them back in the fire with oil and chopped onion.
Cook for 15 minutes.
Break the eggs in a bowl, whisk them, add a little Parmesan, salt and a few tablespoons of cream.
Pay on tomatoes and, on low heat, let thicken.
Spoon, sprinkle on the croutons that were passed to the butter.
Serve hot.
