Recipe: Tasty Scrambled eggs with tomato and cucumber salad

Scrambled eggs with tomato and cucumber salad. Here's an easy summer salad that's always a winner There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs. HEY hey and thanks for tuning into another video. In today's video, i will be sharing with you a quick, simple, and delicious cucumber tomato salad.

Scrambled eggs with tomato and cucumber salad Arrange the eggs on top and spoon over the mayonnaise. If you are not a fan of cilantro, start with using only ΒΌ cup. Add lemon juice, lime juice, and sea salt to the chopped vegetables. You can cook Scrambled eggs with tomato and cucumber salad using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Scrambled eggs with tomato and cucumber salad

  1. Prepare 2 of eggs.
  2. Prepare Tablespoon of cooking oil.
  3. It’s Pinch of salt and pinch of black pepper.
  4. You need 1 of cucumber.
  5. You need 1 of medium sized tomato.

When the eggs are cool enough to touch, peel away the shell then slice into chunks and add to the pasta in the pan. Now add the chopped cucumber and halved cherry tomatoes. Crispy and slightly pickley, this salad is light and crunchy and very refreshing. If you like a super-crispy salad, make this right before serving.

Scrambled eggs with tomato and cucumber salad step by step

  1. Heat a non stick frying pan. Add a tablespoon of oil of your choice I used coconut oil. Break the eggs into a bowl and whisk add a pinch of salt. Put them in a frying pan. Lower the flame. Keep on turning the eggs till well cooked..3min to 5. Put them in a plate. Add slices of cucumber and tomatoes. Sprinkle your black pepper and salt. Serve with hot coffee.
  2. .

But, if you like (as I do) a salad with some crunch but a slightly more pickle-y marinated quality, then make it a day ahead. Pierce potatoes with a fork and place in a medium sized microwaveable bowl. Fill bowl with with just enough water to cover potatoes. Melt butter in a skillet over medium heat. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.