Slice the green peppers and the onion thinly, and saute slowly in the olive oil until soft. Add the chopped tomatoes, the minced garlic clove, and salt and pepper to taste. Cook the vegetables until very soft.

Beat the eggs with the cream. Season lightly with salt and pepper. In a large stick-proof skillet, melt the butter. Add the eggs, and cook, stirring until just set.

Arrange the scrambled eggs on a heated serving platter and encircle the eggs with the vegetables. Garnish with toast points.


A lovely combination of creamy scrambled eggs and sauteed vegetables served with toast points.

Mr Breakfast would like to thank Walt C. for this recipe.

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