Scrambled Eggs with Sautéed Cherry Tomatoes

01Method

1. 1

   Melt the butter in a pan and crack in the eggs. Stir continuously over medium heat, letting them set slowly. As soon as the eggs start to thicken, pull the pan off the heat and keep stirring. Return it to the burner for a moment, then take it off again. Repeat this about three times until the eggs are soft and creamy. Finish by stirring in the sour cream and chives.

2. 2

   In a second pan, heat the olive oil or butter over medium heat, add the cherry tomatoes, and cook for about 2 minutes until warmed through. Season with salt and serve alongside the scrambled eggs and toast.