Sauteed potatoes and scrambled egg

This is a great breakfast or lunch recipe that adds that little bit extra to scrambled eggs. Takes approx. 40 mins to make and serves one.

Ingredients:
2 x eggs
75ml milk
2 x small potatoes, peeled and sliced
2 x medium tomatoes, sliced
Salt, pepper & oil
To serve:
2 x slices of gluten free bread

Method:
- Par-boil the potatoes in a saucepan on a high heat for 20 mins, or until a fork slides through them

- Whisk the two eggs and milk in a bowl and add a sprinkle of salt and pepper

- Drain the potatoes and fry them in oil for approx. 10 mins, until they start to brown

- Add the tomatoes for a further 5 mins

- Pour in the whisked eggs and mix the potatoes, tomatoes and scrambled eggs together until the eggs are cooked

- Serve with toast and enjoy!