Pan juices from a roast add a wonderful complexity to the eggs in this rich dish, which is nonetheless refreshing, thanks to the tomatoes. It is perfect for a light lunch.
4 small clusters of cherry tomatoes (5–6 on each stalk)
50ml (3½ tbsp) olive oil
1 garlic clove, crushed
salt and freshly ground pepper
80g (⅓ cup) butter
8 eggs, beaten
2 tbsp cream
pan juices from roast chicken, lamb or pork, skimmed of fat
12 flat parsley leaves, to garnish
Soak the clusters of cherry tomatoes in cold water for 20 minutes. Preheat the oven to 100°C / 200ºF/Gas ¼. Mix the olive oil with the garlic. Drain the tomato clusters and brush them generously with garlicky oil. Sprinkle with a little salt, place on a rack set over a roasting pan and cook in the oven for 20 minutes.
Melt the butter in a heavy-based saucepan, add the beaten eggs and scramble. Add the cream at the end of cooking and season with salt and pepper.
Divide the scrambled eggs between 4 deep plates. Put a cluster of cherry tomatoes in the middle of each portion and pour a ribbon of warm chicken or meat juices around the eggs. Garnish with parsley leaves and serve immediately.