4 free range eggs
4 cherry tomatoes, sliced in half
20gms blue cheese
5 basil leaves, thickly sliced
1 teaspoon of butter
1. Whisk eggs in a bowl, add salt and pepper and set aside.
2. In a medium pan, melt butter, add tomatoes and cook for one minute.
3. Add basil leaves and let them soften.
4. Add eggs and crumble cheese on top. Cook for two minutes and serve with toasted ciabatta.