|Frozen pasteurized egg||150 Milliliter, thawed|
|Chopped basil/Marjoram||15 Milliliter|
1. Place the tomatoes in a basin, cover with boiling water, leave for 30 seconds, then drain and remove the skins. Cut the tomatoes in halves and scoop out the seeds. Finally chop the tomato flesh.
2. Season the egg with salt and pepper, and stir in the herbs. Melt the butter in a saucepan, add the tomato and stir over a low heat for 2 minutes. Add the egg and stir until lightly scrambled.
3. Meanwhile split, toast and butter the muffins. Divide the tomato scramble between the muffin halves and serve hot.