Ingredients

• 1 big beef tomato
• salt and freshly ground black pepper
• dash olive oil
• 3 slices prosciutto
• 2 slices sourdough bread
• 3 free-range eggs
• 50ml/2fl oz cream
• knob of butter

Directions

• Preheat the griddle to hot. Slice the tomato in half
• season with salt and freshly ground black pepper
• drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp.
• Lightly toast the sourdough bread.
• Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream.
• Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat.
• Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve.