servings
method:
the sauce
- Heat the olive oil in a medium sized pan. Add the quartered cherry tomatoes and fry for a couple of minutes until they begin to boil.
- Turn down the heat and simmer until the sauce begins to thicken.
- Add the pernod or gin, season with salt and freshly ground pepper and remove from the heat.
the eggs
- Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat.
- Spoon the sauce onto the centre of each plate and tip the plate until the sauce coats the plate evenly.
- Now scramble the eggs until they are fluffy and slightly runny. Place a portion of the eggs on each plate and serve immediately. Garnish with finely chopped chives.
recipe notes:
Tip: If you happen to be having second thoughts about the person with whom you are breakfasting, then give them something else to eat. If you serve this dish, there is a good chance that you will never be rid of them!
