STEP 1/12
Put 3 eggs in a bowl, 2 pinch of salt, 2/3 spoon of sugar, and a little parsley and beat well.
STEP 2/12
Wash four mini tomatoes and lightly cut the top with a cross.
STEP 3/12
Put water in a pot and cook tomatoes with cuts for 30 seconds when it boils up.
STEP 4/12
When the sheath begins to open, quickly remove it and rinse it with cold water.
Peel the rinsed tomatoes.
STEP 5/12
Cut 2 slices of bread into 4 pieces.
STEP 6/12
Wet the slices of bread in egg water.
STEP 7/12
Put 1 piece of butter in a frying pan and melt it while spreading it all over.
STEP 8/12
Place the bread soaked in egg water on a pan and bake it well until golden brown back and forth.
STEP 9/12
Place well-done toast on a plate or tray for a while.
STEP 10/12
If there is any remaining egg water, pour it all into the toasted pan and make a scramble.
STEP 11/12
Wipe the pan off with a kitchen towel and add 1 spoon of olive oil.
Cut the peeled tomatoes into bite-size pieces and cook them lightly in a pan.
1 pinch of salt, a little pepper, and cook it for about 1 minute as if mixing it lightly with olive oil.
STEP 12/12
Two jalapeno slices on one piece of egg toast, a little scrambled and baked tomatoes are done.
For jalapeno, we used sliced pickled jalapeno.
It's a brunch menu that doesn't make you feel greasy.
Enjoy it.
Jalapeno is not very spicy, so I think you can put in a little bit, but when you make it for snacks for children who refuse to eat it, you can replace it with pickles.