Step 1 Heat the olive oil (or melt the butter) in a frying pan over medium heat. While the pan is heating up, cut the tomatoes into halves. You want the pan to be hot enough to sear the tomatoes. Step 2 Add the tomatoes to the hot pan, shaking occasionally, cook until they start to caramelise, the skins start to break apart and there is a little char on the edges. Step 3 In the meantime, crack the eggs into a mixing bowl, add the milk. Give everything a good whisk until the egg and milk are well combined. Step 4 Add the pepper, crumble in the goat’s cheese with your fingers, then add the basil. Step 5 Pour the mixture over the tomatoes and immediately mix together in the pan. Step 6 Leave to cook until the eggs are set but still glossy, before pushing into the centre of the pan. Think of this somewhere between scrambled eggs and an omelette. Continue until just cooked through, being mindful not to let the eggs overcook and become dry and rubbery. Step 7 Serve on crusty bread with extra basil leaves and cracked pepper.
