|150 g||cherry tomatoes|
|3 tbsp||olive oil|
|30 g||Gouda cheese (grated)|
|2 tbsp||heavy cream|
|4 slices||Alpine cheese|
Enjoy your breakfast with a cup of coffee and a delicious version of scrambled eggs.
Halve cherry tomatoes, then quarter each half. Peel onion and garlic and chop finely. Transfer to a small bowl. Add oil and lime juice and stir to combine. Chop parsley and add to the bowl. Season with salt and pepper. Set salsa aside.
Crack eggs into a large bowl and beat until well combined. Add Gouda and heavy cream, and stir thoroughly. Season with salt and pepper.
Melt butter in a pan over medium heat. Add egg mixture to the pan and cook slowly for approx. 10 min. Scramble eggs with a cooking spoon until cooked through but still slightly moist.
In the meantime, halve and toast the English muffins. Peel avocado, remove the pit, and mash with a fork. Season with salt and pepper.