Fried Tulip Quick Bites with scrambled eggs
With baked tomatoes
Break the eggs into a bowl, whisk and season with salt and pepper.
Thickly slice the tomatoes and toss them with crushed garlic, a little oil, salt and pepper.
Bake the tomatoes in a preheated oven for 12 minutes at 200°C / 390°F.
Drain the Quick Bites and fry them in oil in a frying pan for 4-5 minutes until golden. Keep warm in the oven until serving.
Scramble the egg mixture in a hot pan in a little oil and stir thoroughly.
Toast the bread and cut it in halves.
Create a serving of hot scrambled eggs with Quick Bites, tomatoes and toast. Sprinkle with fresh thyme (optional). Serve right away.
With oven-baked hoisin-marinated Tulip Quick Bites
